Trout With Lentils

INGREDIENTS

• 1 teaspoon olive oil
• 1/4 cup leek, chopped
• 1/4 cup carrot, finely chopped
• 2 cloves garlic, minced
• 1 cup dried lentils
• 1/2 cup water
• 1 (14 ounce) can reduced-sodium chicken broth
• 1/4 cup celery, chopped
• 1 tablespoon fresh parsley, finely chopped
• 1 tablespoon sherry wine vinegar
• 1/2-3/4 teaspoon salt, divided
• 1/2 teaspoon fresh ground black pepper, divided
• 2 (6 ounce) trout fillets
• cooking spray