Hot lentils, cold trout

INGREDIENTS

• 225g green lentils
• 1 small dried red chilli
• 1 bay leaf , torn
• 1 medium carrot , cut into tiny dice
• 100g smoked streaky bacon lardons
• 1 garlic clove , crushed
• 1 medium red onion , finely chopped
• 4 smoked trout fillets (50-85g/2-3oz each), skin and bones removed
• 3-4 tbsp roughly chopped flatleaf parsley
• 6 tbsp good olive oil
• 2 tbsp balsamic vinegar