Every summer I go on a fishing trip and come home with a whole bunch of trout! Smoked trout is my favorite way to enjoy it, and I always have leftovers. I used those leftovers to make today’s recipe, smoked trout and beluga lentil bowls.
Have you ever tried beluga lentils? This was my first time, and I absolutely loved them! Their dark color offsets the light trout and cucumbers, to make this dish have more eye appeal, as well as flavor!
I cook most of my lentil recipes with brown lentils. The beluga lentils or black lentils had a cleaner flavor, and firmer texture. I definitely recommend them over brown lentils for simple bowls and salads like this!
I only added enough water to the lentils to cook them. When foods are boiled, nutrients leach into the cooking water. If you only add enough water to cook then you can keep all those nutrients in the dish!
Variations to the Smoked Trout and Beluga Lentil Bowls recipe:
- No smoked trout? Try cooked flaked salmon or trout instead.
- Can’t find beluga lentils? Look for Puy lentils, which also have a firmer texture than brown lentils.
- Want to increase the amount of veggies? Try adding fresh spinach, marinated artichoke hearts, or sauted mushrooms!
Smoked Trout and Beluga Lentil Bowls
Beluga lentils or black lentils have a clean, delicate flavor and firm texture. I definitely recommend them in salads and bowls like my smoked trout and beluga lentil bowls! Substitute any cooked, flaked fish if you can’t find smoke trout!
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 2 servings
- Category: Entree
- Cuisine: American
Ingredients
- 1/2 cup black beluga lentils, rinsed and drained
- 1 1/4 cup water
- 1 bay leaf
- 1/4 tsp salt
- 2 garlic cloves, minced
- 2 large dill sprigs, divded
- 3 TBS sour cream
- 1 1/2 TBS each: white wine vinegar and minced capers
- 1 1/2 tsp olive oil
- 6 oz smoked trout, flaked
- 1 cup cucumber, chopped
Instructions
- Combine lentils, bay leaf, and water in a small pan. Bring to a boil and simmer 20-25 minutes, or until tender and water is absorbed. Add more water if the pan dries up before lentils are tender.
- Mix salt and garlic into cooked lentils and set aside.
- Mince 2 tsp dill and mix in with the sour cream, white wine vinegar, minced capers, and olive oil to make a sauce. Set aside.
- Divide lentils between two plates or bowls, removing the bay leaf. Top with smoked trout and chopped cucumber. Rip apart the rest of the dill by hand and add the the plate. Drizzle with the sour cream sauce and serve.
Recipe inspired by Cooking Light, and adapted from my smoked trout and potato salad recipe. I shared this recipe at Fiesta Friday, and the Weekend Potluck!
This sounds like a very healthy and satisfying meal. I am hungry now. 🙁 Thanks for sharing at Fiesta Friday party! x
Looking at all the delicious food photos in the party must make you really hungry! Thanks for hosting!
Since I moved back to northern MN I’ve been eating a lot of smoked trout—straight from the waters of Kitigami!
It’s so good, isn’t it! Sounds like you have a great fresh source!