Lentil salad with trout filets, celery and parsley vinaigrette

Name: Lentil salad with trout filets, celery and parsley vinaigrette
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 1 Onion (approx. 50 g); 2 teaspoons (5 g each) Olive oil; 50 g yellow lentils; 1/4 TEASPOON Marjoram Spice; 1/2 (approx. 125 g) red pepper; 1/2 (approx. 20 g) stalk of celery; 1/2 (approx. 60 g) Head romaine lettuce; 1/4 collar Parsley; 1/2 TEASPOON medium hot mustard; 1 TABLESPOON light balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 (approx. 50 g) Trout filet

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

1 Onion (approx. 50 g)
2 teaspoons (5 g each) Olive oil
50 g yellow lentils
1/4 TEASPOON Marjoram Spice
1/2 (approx. 125 g) red pepper
1/2 (approx. 20 g) stalk of celery
1/2 (approx. 60 g) Head romaine lettuce
1/4 collar Parsley
1/2 TEASPOON medium hot mustard
1 TABLESPOON light balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 (approx. 50 g) Trout filet

Directions

1
Peel the onion and cut into fine cubes. Heat 1/2 teaspoon of oil in a pot and fry half of the onion in it until transparent. Add the lentils and fry briefly. Add 100 ml water, season with marjoram.
2
Bring to the boil and simmer for 10-15 minutes. In the meantime clean, wash and cut the peppers into small cubes. Clean and wash the celery and cut it into thin rings. Wash the salad and dab dry. Halve the salad leaves.
3
Add the celery to the lentils 3 minutes before the end of the cooking time. Drain the lentils in a sieve. Wash the parsley, dab dry. Pluck the leaves from the stalks and cut them finely. Mix the remaining onion, half of the parsley, mustard and vinegar.
4
Season with salt, pepper and sugar. Add 1 teaspoon of oil. Mix lentils with vinaigrette. Pluck the trout filet into pieces. Add paprika and trout fillet to the salad and let it steep for about 5 minutes.
5
Arrange lentil salad on salad leaves, garnish with remaining parsley.