Ingredients
- 1 1/3 cup Green Lentils
- 1 tbsp olive oil
- 10 oz Medium Shrimp peeled
- 1 medium Onion
- 1/2 cup Celery chopped
- 2 tsp garlic minced
- salt and pepper to taste
- 1 tsp Smoked Paprika
- Pinch Red Pepper Flakes
- 1 1/2 cup Carrot Chips pre sliced carrots or slice your own, boiled to tender crisp
- 5 Chorizo Sausage cooked and sliced
- 213 ml Tomato Sauce
- 1/2 cup Water
Instructions
- Clean lentils by rinsing thoroughly and pick over if necessary. Place the lentils in 3 cups water and boil for 15-20 min. or until desired doneness, don’t let them get mushy, you want them still a bit crunchy. Drain and set aside.
- Meanwhile, saute the onion, garlic, shrimp, and celery in the olive oil in a large saute pan over medium heat for 3 min. or until shrimp are cooked and onion is translucent. Add in the salt, pepper, pepper flakes and paprika. Stir well and cook for 1 min.
- Add in the carrots, sausage, cooked lentils, cooked sausage, Worcestershire, tomato sauce and water. Heat through and serve!
Nutrition Facts
Skillet Lentil Shrimp Jambalaya
Serving Size
235 g
Amount per Serving
Calories
280
% Daily Value*
Fat
10
g
15
%
Saturated Fat
2.5
g
16
%
Cholesterol
20
mg
7
%
Sodium
1100
mg
48
%
Carbohydrates
33
g
11
%
Fiber
9
g
38
%
Sugar
5
g
6
%
Protein
19
g
38
%
Vitamin A
5000
IU
100
%
Vitamin C
12.4
mg
15
%
Calcium
100
mg
10
%
Iron
3.6
mg
20
%
* Percent Daily Values are based on a 2000 calorie diet.
Tips & Notes
Recipe developed by Half Your Plate friend Tara Noland
