Slow-Cooker Herbed Trout with Lentils and Tomatoes
A comforting slow-cooker meal with tender trout, green lentils, tomatoes, carrots, and herbs. The trout is added near the end so it stays flaky, making this a hearty and easy make-ahead lunch with familiar home-style flavours.
- Prep time
- 15 min
- Cook time
- 210 min
- Yield
- 1 serving
Ingredients
- 1 g Black Pepper
- 80 g Carrot
- 50 g Celery
- 150 g Diced tomatoes
- 1 g Dried Thyme
- 65 g Dry Green lentils
- 5 g Garlic
- 10 g Lemon juice
- 5 g Olive oil
- 1 g Salt
- 40 g Spinach
- 15 g Tomato Paste
- 150 g Trout Fillet
- 300 g Vegetable broth
- 60 g Yellow Onion
Instructions
- Rinse the green lentils under cold water and pick out any debris.
- Add the lentils, carrot, celery, onion, garlic, vegetable broth, olive oil, thyme, salt, and pepper to the slow cooker. Stir well.
- Cover and cook on high until the lentils are nearly tender, about 180 minutes.
- Stir in the diced tomatoes and tomato paste. Place the trout fillet on top of the lentil mixture.
- Cover and cook on high until the trout flakes easily with a fork, about 20 to 30 minutes.
- Gently flake the trout into large pieces, then fold in the spinach and lemon juice until the spinach wilts.
- Cool slightly before transferring the trout and lentils to a meal-prep container.