New York Times
Light Lentil Soup With Smoked Trout
Author:Martha Rose Shulman
9 Ingredients
1 hour
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.
Serves
1
Serves
1
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