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Green lentils with peas, parsley, capers & hot-smoked trout
- 100g green lentils
- 100g frozen peas
- 1 tsp Dijon mustard
- 1 tbsp red wine vinegar
- olive oil
- 3 tsp capers , rinsed and drained
- a small bunch flat-leaf parsley , leaves picked
- 125g pack hot-smoked trout , flaked into big chunks
Directions:View on BBC Good Food
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