French lentils with shrimp and kale
This dish came out so yummy I just had to share! I can’t wait to make it again! The protein from the shrimp and the fiber (and protein) from the lentils leaves you feeling completely satisfied.
1 cup green French lentils
1 lb shrimp, peeled and deveined (I used wild frozen shrimp)
2 Tbsp herbs de provence
1 pinch crushed red pepper
3 Tbsp extra virgin olive oil
1/4 cup dry white wine (or chicken broth)
2 cloves garlic, minced
1 bunch kale, without ribs, cut
1 cup cherry tomatoes, halved
1/2 tsp course sea salt
1/2 tsp ground pepper
1/4 cup fresh lemon juice
1/4 cup chopped parsley
Cook lentils in boiling water until tender, about 25 minutes. Drain any remaining water when done.
Toss the shrimp with herbs and red pepper.
Heat 2 Tbsp oil in a medium skillet over medium high. Add the shrimp in a single layer and sear for 2 minutes, flip and sear for another 30 seconds. Remove shrimp from pan and set aside.
Add the wine, scraping the bits around from the pan and once liquid is evaporated, add the garlic and let it brown slightly (careful not to burn it!). Add the kale and tomatoes and sauté until kale is wilted, about 1 minute.
Plate the kale on the bottom layer, add a scoop of lentils and top with the shrimp.
Garnish with a little more olive oil, lemon juice and parsley & Enjoy!