This is a great meal that's easy to throw together on a busy day and it all comes together in one delicious bowl.
- 1 cup green lentils
- 1 lb shrimp, peeled and deveined
- 1 bunch kale, roughly chopped
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 2 tbsp Herbs de Provence
- 1 pinch crushed red pepper flakes
- 3 tbsp olive oil
- juice from half a lemon
- 1/4 cup dry white wine
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- *optional* 1/4 cup parsley, chopped
Cook the lentils (1 cup lentils, 2 cups water) until tender, takes 25-30 minutes. Bring to a boil and then simmer for the rest of the cooking time. Remove from heat and set aside.
Place shrimp in a large bowl and toss with Herbs de Provence and crushed red peppers.
Heat 2 tbsp olive oil in a large skillet over medium high heat and add shrimp in a single layer, if you need to do it in two batches that's fine. Sear on the first side for 2 minutes, flip and cook for another minute. Remove shrimp from pan and place on a plate or in a bowl and set aside.
Deglaze the pan with the white wine, making sure to scrape the bottom to get all of the brown bits off. Once most of the wine is evaporated add remaining 1 tbsp olive oil and the garlic and saute for 30 seconds. Add the kale and tomatoes and and saute until the kale has wilted, takes 1-2 minutes. Add shrimp back to pan, squeeze lemon juice on top, add salt and pepper and stir to combine. You can add the lentils to the pan or just place in your bowls and top with shrimp mixture.
Top with parsley and more crushed red pepper if you want more spice. Enjoy!
Reposted from Bev Cooks