Light Lentil Soup With Smoked Trout

By Martha Rose Shulman

Updated April 6, 2023

Light Lentil Soup With Smoked Trout
Andrew Scrivani for The New York Times
Total Time
About 1 hour
Rating
5(125)
Comments
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This is inspired by a traditional French combination of lentils and fresh salmon. I decided to make something a little simpler: a very basic lentil soup garnished with smoked trout, either canned or packaged. I use the Parmesan rind in the bouquet garni to add some umami flavor to the lentils, which would traditionally be paired with sausage or cured pork.

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Ingredients

Yield:4 servings.
  • 1cup (6 ounces) lentils, rinsed
  • 1onion, cut in half
  • 2garlic cloves, minced
  • A bouquet garni made with a Parmesan rind, a bay leaf and a sprig of parsley
  • 7cups water
  • Salt to taste
  • Freshly ground pepper
  • 4ounces smoked trout, drained and rinsed if canned
  • 2tablespoons chopped fresh parsley
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

207 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 33 grams carbohydrates; 6 grams dietary fiber; 2 grams sugars; 16 grams protein; 1216 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 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. Step 2

    Divide the smoked trout among 4 bowls. Ladle in the soup and serve.

Tip
  • Advance preparation: The cooked lentils will keep for up to 4 days in the refrigerator and can be frozen.

Ratings

5 out of 5
125 user ratings
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Comments

Cora R

Sour dough bread, spinach salad and a glass of chardoney - great lunch!

KF

I used smoked salt and added smoked paprika, chipotle powder, and chard. Yummy soup!

Katherine

Building on Ms. Shulman's recipes and others' comments: Used red and beluga lentils to use them up; their cooking time is much shorter. So added chopped carrots, celery, onion, garlic, and a leaf of kale after just five minutes of cooking, and omitted the whole onion. Also added to the bouquet garni a dozen whole peppercorns and teaspoon of crushed red pepper flakes, and omitted salt. Put a big squeeze of lemon in each bowl with trout before adding soup. Result: SUPERB.

swe1955

pleasant surprise for the family opinions .

BevB

I made this as per the recipe. We found it to be flavorful, and delicious. Quite easy. Light. A side of bread will round it our.

Noe

This hit the spot. I like that I can make lentil soup even if I don’t have any tomatoes. I modified slightly - started with sautéed chopped carrots and chopped fennel bulb, substituted dandelion greens for parsley, and added squirt of lemon juice and a dash of liquid smoke at the end. Delicious, will make this regularly.

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