Name: Shrimp and Lentils
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: North America, New England
Ingredients: 1 cup dried brown lentils, rinsed; 1 tablespoon olive oil; 1/8 teaspoon salt; 2-1/2 cups vegetable broth; 2 teaspoons garlic powder, divided; 1 pound uncooked shrimp (26-30 per pound), peeled and deveined; 2 teaspoons seafood seasoning; 2 tablespoons butter; 1/2 teaspoon crushed red pepper flakes; 2 teaspoons lemon juice; 3 cups fresh baby spinach; 1/4 teaspoon ground nutmeg; 1/4 cup finely chopped sweet onion; Lemon wedges

Shrimp and lentils are an easy, nutritious meal. Garlicky lentils are layered with seasoned shrimp and tender sauteed spinach for a wholesome 30-minute meal.

Ingredients

1 cup dried brown lentils, rinsed

1 tablespoon olive oil

1/8 teaspoon salt

2-1/2 cups vegetable broth

2 teaspoons garlic powder, divided

1 pound uncooked shrimp (26-30 per pound), peeled and deveined

2 teaspoons seafood seasoning

2 tablespoons butter

1/2 teaspoon crushed red pepper flakes

2 teaspoons lemon juice

3 cups fresh baby spinach

1/4 teaspoon ground nutmeg

1/4 cup finely chopped sweet onion

Lemon wedges

Instructions

1 Cook the lentils

2 Combine the lentils with 1 tablespoon olive oil, 1/8 teaspoon salt, 1 teaspoon garlic powder and the vegetable broth in a saucepan. Bring the mixture to a boil, reduce the heat and cover the saucepan. Simmer until the lentils are tender, 17 to 20 minutes. Editor’s Tip: Brown lentils don’t need to be soaked before cooking, but rinsing them is a good idea to ensure they’re clean. Place the lentils in a fine-mesh strainer and run them under cold water before adding them to the saucepan.

3 Cook the shrimp

4 While the lentils are cooking, toss the shrimp with seafood seasoning. Melt the butter in a large skillet set over medium-high heat. Stir the red pepper flakes and the remaining teaspoon of garlic powder into the butter and cook for 30 seconds. Add the shrimp and cook until they turn pink, three to four minutes. Stir in the lemon juice, transfer the shrimp to a bowl or plate, and cover with aluminum foil to keep warm. Editor’s Tip: For even cooking, use tongs to flip the shrimp so they cook one to two minutes on each side.

5 Cook the spinach

6 Add the spinach and nutmeg to the skillet where the shrimp was cooked. Cook the spinach over medium-high heat, stirring frequently, until the spinach is wilted. Remove from the heat.

7 Assemble lentils and shrimp bowls

8 Divide the lentils between four bowls. Top each with six or seven shrimp, a scoop of spinach and 1 tablespoon of chopped sweet onion. Serve warm with lemon wedges.