French Green Lentils w/ Sauteed Bell Peppers & Blackened Shrimp


  • 2 c. green lentils, rinsed
  • 6 c. chicken broth
  • 2 bay leaves
  • 4 garlic cloves, smashed but kept whole
  • 2 large carrots, small diced
  • 1 yellow onion, small diced
  • 3 tbsp. olive oil
  • tsp. butter
  • 1 red bell pepper, chopped in thin strips
  • 1 1/2 c. snow peas, rinsed
  • 1-2 pounds 16/20 shrimp, cleaned and deveined
  • creole seasoning (granulated garlic, granulated onion, dried oregano, smoked paprika, harissa, cayenne pepper
  • Salt & pepper to taste
  • 1 lemon, cut into wedges
  1. In a medium size pot on medium heat, add about a tblsp olive oil and saute onions, garlic, and carrots 3 minutes.
  2. Add bay leaf and lentils. Saute another minute, then pour in water and season with salt. Bring to a gentle boil, cover, then reduce heat to low and simmer 30 minutes until lentils are cooked but still have some texture. They shouldn’t be mushy at all! Stir occasionally.
  3. While lentils are cooking, in a medium size bowl add the shrimp and season generously with your creole seasoning blend. Lightly add salt and pepper, mix well making sure all the shrimps are completely covered with seasoning.
  4. In a large skillet pour in a tbsp olive oil and a tsp butter on medium high heat. Once oil is hot you can start to add each shrimp one by one. Lay each shrimp on its side and let them sear without touching them for 3 minutes. Turn them over to the other side one at a time and repeat. Remove the shrimp onto to plate. Wash the skillet and return it back to medium heat. Add another tbsp olive oil and saute bell peppers, snow peas, and season with the creole seasoning and salt & pepper. After veggies become cooked and bright, return the shrimp to the skillet, reduce heat to medium and saute another 2 minutes. Turn heat off.
  5. Place a strainer over a bowl and carefully drain lentils. Transfer lentils to a bowl. With a large serving spoon, add lentils to a plate leaving room in the middle for veggies and shrimp. After that spoon peppers and snow peas onto the bed of lentils. Follow with blackened shrimp, garnish with parsley leaf and don’t forget the lemon wedge. Enjoy!

One thought on “French Green Lentils w/ Sauteed Bell Peppers & Blackened Shrimp

  1. Ashiyana Khan

    AslamWaAlaikum!Thanks for the recipe, Chef! I will definitely try this! InshaAllah everything is well with you and your family. 😊 Sent from my iPhone


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