Best Light Lentil Soup With Smoked Trout Recipes

LENTIL SOUP

Lentil Soup image

This hearty soup can be easily doubled for big crowds. My family likes it topped with shredded cheddar cheese.

Provided by Taste of Home

Categories Lunch

Time 1h35m

Yield about 8 servings (2 quarts).

Number Of Ingredients 9

Ingredients

1 cup dried lentils, rinsed
6 cups chicken broth
2 cups chopped onion
1 garlic clove, minced
1 tablespoon vegetable oil
2-1/2 cups chopped fresh tomatoes
1 cup sliced carrots
1/2 teaspoon dried thyme
1/4 teaspoon dried marjoram

Steps:

In a large saucepan, bring lentils and chicken broth to a boil. Reduce heat; simmer for 30 minutes. , Meanwhile, in a large skillet, saute onion and garlic in oil; add to saucepan. Add the tomatoes, carrots, thyme and marjoram. Cook 30 minutes longer or until lentils and vegetables are tender.

Nutrition Facts : Calories 142 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 712mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 9g fiber), Protein 9g protein.

LENTILS WITH SMOKED TROUT RILLETES

Lentils With Smoked Trout Rilletes image

A new take on surf and turf, with simply cooked lentils topped with smoked trout. This plate of lentils topped with quenelle-shaped spoonfuls of smoked trout rillettes is not your run of the mill surf and turf combo. It is inspired by a wonderful dish I ate at Buvette, a tiny, lively bistro in Paris. I was there in October, less than a week after I had eaten at its equally popular twin in New York, where the menu was almost identical, except this dish wasn't offered on the New York menu when I was there (instead I enjoyed brandade). The lentils were simply cooked and came topped with a big scoop of the smoked trout rillettes, a great combo. If I were French I would make the rillettes with lots of butter, but this version has more of a Mediterranean sensibility. Use a fork, not a food processor, to mash the smoked trout, as you want the rillettes to have some texture. Any type of lentil will work here.

Provided by Martha Rose Shulman

Categories dinner, lunch, dips and spreads, main course

Time 45m

Yield Serves 6

Number Of Ingredients 15

Ingredients

2 cups / 14 ounces lentils (green, brown, or black), rinsed and picked over
1 1/2 quarts water
1 onion, cut in half
1 bay leaf
2 garlic cloves, crushed
Pinch of cayenne, or 1 dried cayenne pepper (optional)
Salt
Freshly ground pepper
7 to 8 ounces smoked trout fillets, skin and bones removed
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter, at room temperature (may substitute Greek yogurt)
4 to 6 tablespoons plain Greek yogurt (depending on whether or not you use butter)
1 to 2 tablespoons fresh lemon juice (to taste)
1 to 2 tablespoons minced chives (to taste)
Freshly ground pepper

Steps:

In a medium size pot, combine lentils, water, onion, bay leaf, garlic and optional cayenne. Bring to a gentle boil over medium-high heat. Add salt, cover, reduce heat to low and simmer 30 to 40 minutes, until lentils are cooked through but still have some texture. They should not be mushy but they shouldn't be crunchy either. Taste and adjust salt. Add pepper. Using tongs, remove and discard onion and bay leaf.
While lentils are simmering make rillettes. In a medium bowl, break up trout with your fingers or with a fork. In a small bowl, mix together olive oil and butter until well amalgamated. Mash trout with a fork, then work in olive oil and butter, and yogurt. Make sure to mash well and to distribute butter, olive oil and yogurt evenly through the mixture. Work in lemon juice and stir in minced chives and pepper. Refrigerate if not using right away. Remove from refrigerator 30 minutes before serving.
Spoon warm lentils onto plates or wide bowls. To form quenelles, dip a soup spoon into warm water and scoop up a spoonful of trout mixture. With another soup spoon, round the top of the mound, then ease off on top of the lentils. Repeat with another spoonful and serve.

Nutrition Facts : @context http, Calories 358, UnsaturatedFat 6 grams, Carbohydrate 47 grams, Fat 9 grams, Fiber 8 grams, Protein 25 grams, SaturatedFat 2 grams, Sodium 912 milligrams, Sugar 3 grams, TransFat 0 grams