1 large bunch rapini, chopped
1 3.9 oz tin smoked trout in oil
2 tablespoons white wine vinegar
2 tablespoons nonpareil capers
8 oz cooked Beluga lentils*
1/2 red onion, thinly sliced
Place the rapini in a pot with 2 inches of water, bring to a boil and cook until the rapini starts to wilt and is bright green. Drain and place in a large bowl. Set aside.
Drain the oil from the trout into a small bowl, whisk in vinegar and capers. Pour over the rapini. Chop the trout. Add to the bowl along with the lentils and onions. Serve hot or at room temperature.
*Tip: many stores, include Target, sell these fully cooked in vacuum-sealed packets. Simply heat them according to package instructions.