Dinner: Roasted Trout with Lentils and Verjus

Yes, there is butter in the sauce, but the key ingredient is verjus. If you can't find it, use half white wine and half unseasoned rice vinegar.

Ingredients

2 tablespoons olive oil
1 small carrot, peeled, finely chopped
1 celery stalk, finely chopped
1/2 small onion, finely chopped
2 garlic cloves, finely chopped
1 cup black beluga lentils or French green lentils
2 –3 cups low-sodium chicken broth
2 teaspoons Sherry vinegar
Kosher salt, freshly ground pepper

Instructions

Heat oil in a large saucepan over medium-high heat. Add carrot, celery, onion, and garlic and cook, stirring often, until softened, 5 –8 minutes. Mix in lentils and add broth to cover by 1". Bring to a boil; reduce heat, cover, and simmer, adding more broth as needed to keep lentils covered, until lentils are tender, 20 –30 minutes. Mix in vinegar; season with salt and pepper. Cover and set aside; keep warm.
DO AHEAD: Lentils can be cooked 1 day ahead. Let cool; cover and chill.

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