2 tablespoons olive oil
2 x 400g cans brown lentils, rinsed, drained
1 (about 460g) whole smoked trout, skin and bones removed, flaked
1/4 cup fresh lemon thyme leaves
Step 1Use a zester to remove rind from the lemons. (Alternatively, use a vegetable peeler to peel the rind. Use a sharp knife to remove white pith. Cut the rind into very thin strips.) Juice the lemons.
Step 2Heat the oil in a small saucepan over medium heat until just warm. Add half the lemon rind. Cook for 1 minute. Remove from heat.
Step 3Place the lentils in a large bowl. Add the lemon mixture, trout and half the thyme. Season with salt and pepper. Toss to combine.
Step 4Divide the lentil mixture among serving dishes. Top with remaining lemon rind and remaining thyme. Drizzle over the lemon juice.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
All nutrition values are per serve
- Author: Kerrie Ray
- Image credit: Mark O'Meara
- Publication: Australian Good Taste