Tag Archives: Lentils

Grilled Shrimp with French Green Lentils and Roasted Carrots, Fennel, and Shallots

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This healthy and earthy dish is very satisfying and simple to make. You will be happy you tried it 🙂 I used the carrots and fennel from our CSA from JBG

 

Prep : 25 min

Cook Time: 30 min

Serves: 2

Shrimpy

 

Ingredients:

  • 1 Cup cooked green lentils
  • 10 Large raw shrimp, peeled and deveined, leave tail on.
  • 1/2 Cup carrot, cubed
  • 1/2 Cup fennel, shaved
  • 1/4 Cup shallots, shaved
  • 2 TBS balsamic vinegar
  • 3 TBS olive oil
  • Pinch of dill pollen
  • Salt
  • Pepper

Instructions:

  1. Make a vinaigrette with balsamic, 1 TBS olive oil, pinch of dill pollen, pinch of salt and pepper. Mix well.
  2. Roast veggies on foil lined pan with 1 tbs olive oil and salt and pepper pinch for 20-25 min. Reserve in foil to keep warm. 
  3. Heat medium skillet to high and saute shrimp in a TBS of olive oil, season with salt and pepper.
  4. Mix roasted veggies, lentils, and vinaigrette together and serve shrimp on top.
  5. Enjoy!

Crockpot Chicken, Carrots, and Mushrooms with Lentils and Wild Rice

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This a great healthier  week night meal that is easy to set up and can cook in as little as 4 hrs in the crock while you are off at work or running errands.

This is not the greatest photo, but it was late and I was hungry 🙂

Chicken and Lentils

Prep: 10 min
Cook Time: 4-8 hrs
Serves: 4 ish

Ingredients

  • 6-8 organic chicken thighs, remove fat (the ones I had were small so we had 2 each)
  • 2.5 cups no sodium chicken stock ( I like homemade or Kitchen Basics)
  • 1 cup blend of wild rice and lentils (pick your favorite)
  • 1 cup sliced cremini mushrooms
  • .5 cup chopped carrots
  • .5 cup onions, chopped
  • 1 TBS fresh lemon thyme
  • .5 TBS olive oil
  • 1 tsp salt
  • 1 tsp pepper

Instructions:

  1. Place stock in pot, add rice, veggies,oil, and herbs: stir.
  2. Add chicken thighs to pot, season lightly with salt and pepper. 
  3. Cook for 4 hours on high or 8 hours on low. ( I do 4 on high)
  4. Serve, salt and pepper to taste.