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Lentil Stew with Shrimp
15 Prep Time
minutes
30 Cook Time
minutes
45 Total Time
minutes
3 Serving
size
Recipe written and created by Concerned Cook.
Print Recipe
Ingredients
- 3 cups cooked lentils
- 1⁄2 cup sweet peppers (chopped)
- 1⁄2 cup onion (chopped)
- 1⁄2 cup carrot, diced
- 3 tbsp extra virgin olive oil
- 1 tsp smoked paprika
- 1⁄2 tsp cumin
- 1⁄4 tsp dried sage
- 1 tbsp dried parsley
- 1 tsp salt (adjust to taste)
- 1 tbsp garlic powder
- 1 cup whole milk
- 6 tbsp grated Parmesan cheese
- 12 oz raw jumbo shrimp, peeled and deveined
Preparation
- Heat olive oil in a large pan over medium heat. Add onions, carrots, and sweet peppers, cooking for 5–10 minutes until soft and slightly browned.
- Push the vegetables to the side of the pan. Add the shrimp seasoned with a sprinkle of salt. Cook for 2–3 minutes per side until slightly charred. Remove shrimp and set aside.
- Stir in cooked lentils with the vegetables, and season with smoked paprika, cumin, sage, salt, garlic powder, and parsley. Stir until all lentils are well-seasoned.
- Reduce heat to low-medium. Slowly add 1 cup of warm milk in small increments, stirring continuously and waiting for each addition to thicken before adding more.
- Once ready, add the shrimp to the pan and serve topped with Parmesan cheese.
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