Description
This healthy lentil and shrimp dish is easy to make. It’s great for a weeknight meal or for serving guests!
Ingredients
Units
Scale
FOR THE LENTILS:
- 2 cups lentils (I prefer to use green French lentils or Puy lentils)
- 1 cup diced carrots, about 1/4 inch in diameter
- 1/2 cup diced celery, about 1/4 inch in diameter
- 1 cup chopped leeks (white and light green parts only)
- 1/2 cup chopped onions
- 2 whole cloves garlic, peeled and finely chopped
- 1 bay leaf
- 1/4 cup olive oil
- 4 cups water
- 2 tablespoons tarragon vinegar
- For serving: 1/2 cup roughly chopped Italian parsley
FOR THE SHRIMP:
- 1 1/2 pounds medium shrimp, peeled and deveined
- 2 minced garlic cloves
- Salt and pepper, to taste
Instructions
- PREP: Preheat the oven to 400 degrees F.
- LENTILS & VEGGIES: Rinse lentils and combine them with chopped carrots, celery, leeks, onion, garlic, and 1/4 cup olive oil in a large saucepan. Sauté over medium heat for 5 minutes.
- COOK LENTILS: Add water, the bay leaf, and 2-3 teaspoons of salt to the pan and bring to a boil. Immediately reduce heat to a simmer and cook until the lentils are tender but not mushy, about 30 minutes. Remove from the heat and drain off any excess water, if needed. Add the vinegar and adjust the seasoning.
- ROAST THE SHRIMP: While the lentils are cooking, toss the shrimp with olive oil, garlic, salt, and pepper on a sheet pan. Roast for 6-8 minutes until pink. Don’t overcook. Set aside.
- SERVE: Spoon the lentils onto a serving plate or divide among four plates. Top with shrimp and garnish with parsley.
Notes
- Don’t have an hour to wait for the lentils to cook? You can just warm up Trader Joe’s Steamed Lentil and season with sautéed vegetables. You can also cut down on the prep time by buying pre-chopped mirepoix.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Roast
- Cuisine: American