AppId is over the quota
1 cup (6 ounces) lentils, rinsed
1 onion, cut in half
2 garlic cloves, minced
A bouquet garni made with a Parmesan rind, a bay leaf and a sprig of parsley
7 cups water
Salt to taste
Freshly ground pepper
4 ounces smoked trout, drained and rinsed if canned
2 tablespoons chopped fresh parsley
1. Combine the lentils, onion, garlic, bouquet garni, water, and salt to taste in a soup pot or a large saucepan and bring to a boil. Reduce the heat, cover and simmer 45 minutes, or until the lentils are tender. Add pepper, taste and adjust salt. Remove the onion halves and bouquet garni and discard. Stir in the parsley.
2. Divide the smoked trout among 4 bowls. Ladle in the soup and serve.
Yield: 4 servings.
Advance preparation: The cooked lentils will keep for up to 4 days in the refrigerator and can be frozen.
Nutritional information per serving (4 servings): 220 calories; 0 grams saturated fat; 1 gram polyunsaturated fat; 1 gram monounsaturated fat; 12 milligrams cholesterol; 32 grams carbohydrates; 12 grams dietary fiber; 199 milligrams sodium (does not include salt to taste); 19 grams protein
Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”
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