Lukewarm lentil and parsley salad with trout filets

Name: Lukewarm lentil and parsley salad with trout filets
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 3 Shallots or small onions; 5 TABLESPOONS good olive oil; 200 g red lentils; 2 red peppers; 2 stalks of celery; 1 Mini Romaine lettuce; 1 collar flat leaf parsley; 2 TABLESPOONS white balsamic vinegar; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 TEASPOON Honey; 250 g smoked trout fillets

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

3 Shallots or small onions
5 TABLESPOONS good olive oil
200 g red lentils
2 red peppers
2 stalks of celery
1 Mini Romaine lettuce
1 collar flat leaf parsley
2 TABLESPOONS white balsamic vinegar
2 TABLESPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 TEASPOON Honey
250 g smoked trout fillets

Directions

1
Peel and chop the shallots. Heat 1 tablespoon of oil in a saucepan. Steam half of the shallots in it until translucent. Add the lentils. Add 1/2 l water, bring to the boil and simmer for 10-12 minutes.
2
Clean and wash the vegetables. Finely dice the peppers. Cut celery into thin slices. Clean, wash, spin dry and cut the salad into large pieces. Wash parsley, shake dry and chop roughly.
3
Drain the lenses. Mix vinegar, lemon juice, salt, pepper and honey. Fold in 4 tablespoons of oil. Mix the rest of the shallots, vegetables, salad, parsley and lentils with the vinaigrette. Leave to stand for 15-20 minutes.
4
Season lentil salad to lukewarm with salt and pepper. Pluck the trout fillets into small pieces and arrange on the salad. Flatbread tastes good with it.