Preparation Time:
- 35 min
Ingredients:
- 1 cup of green lentils
- 2 cups of vegetable broth
- 1 lb of shrimp, peeled and deveined
- 2 tablespoons of olive oil
- 1 tablespoon of garlic, minced
- 1 small onion, diced
- 1 bell pepper, diced
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of cayenne pepper
- Salt and pepper to taste
- 4 cups of mixed greens
- 1 lemon, juiced
- Fresh parsley for garnish
Kitchen Tools Needed:
- Medium saucepan
- Skillet
- Colander
- Mixing bowl
- Tongs
- Serving bowls
Instructions:
- In a medium saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce to a simmer and cook for about 20 minutes until tender. Drain and set aside.
- While the lentils are cooking, heat the olive oil in a skillet over medium heat. Add the onion and bell pepper, cooking until softened, about 5 minutes.
- Stir in the minced garlic, smoked paprika, and cayenne pepper. Cook for an additional minute until fragrant.
- Add the shrimp to the skillet, season with salt and pepper, and cook until pink and opaque, about 3-4 minutes. Remove from heat.
- In a mixing bowl, combine the cooked lentils with the mixed greens and lemon juice. Toss to combine.
- Divide the lentil and greens mixture evenly among four serving bowls. Top with the cooked shrimp.
- Garnish with fresh parsley before serving.
Macros:
- Total Calories: 450kcal
- Carbs: 40g
- Proteins: 34g
- Fats: 16g
Tags:
Salads