- 225g red lentils
- 1 red chilli
- Water to cover
- 1 carrot
- 1 red onion
- 1 garlic clove
- 4 bacon rashers
- 4 smoked trout fillets, skinned and boned
- 6 tbsp. extra virgin olive oil
- 3 tbsp. balsamic vinegar
Put the lentils into a saucepan with the chilli. Cover with water and bring to the boil, then reduce to a simmer and cook for 15 minutes, until nearly tender.
Meanwhile, finely dice the carrot. Add to the lentils once they've been cooking for 15 minutes, then cook for another 5 minutes and drain.
Finely chop the bacon, onion and mince the garlic clove. Dry fry the bacon until it starts to release oil, then add the onion. Fry until soft, then add the garlic and cook for a minute or two. When the lentils are cooked, discard the chilli and add to the bacon. Toss together in the warm pan for a minute or two.
Whisk the oil and vinegar together, then pour over the lentils. Serve the smoked trout fillet on top of the lentils.