- 1 tablespoon light olive oil
- 2 shallots, finely diced
- 2 cloves garlic, finely diced
- 1/2 small carrot, finely diced
- 1 small celery stalk, finely diced
- 1 1/2 cups French lentils du Puy
- 1 bay leaf
- A handful of parsley stems (optional)
- 3 cups water
- 12 jumbo shrimp
- 1 tablespoon olive oil
- Zest of 1/2 lemon
- 2 tablespoon walnut oil
- 1 tablespoon white wine vinegar
- 1 tablespoon Dijon mustard
- 1 cup grape tomatoes, quartered
Sauté the shallots, garlic, carrot, and celery in the olive oil in a sauce pot over medium heat until just fragrant and translucent—3 to 4 minutes, because they are chopped so finely.
Add the lentils, bay leaf, parsley stems, and water. Raise the heat to high and bring to a boil, then cover, and simmer on low heat for 25 minutes. Then remove the lid, and boil for 5 minutes. Drain the lentils.
Meanwhile preheat the oven to 400°F.
Toss the shrimp with salt, pepper, 1 tablespoon olive oil, and the lemon zest. Spread onto a baking sheet, and roast for 10 minutes.
While the shrimp roast, make the dressing by whisking together the walnut oil, white wine vinegar, and Dijon mustard with salt and pepper.
Toss the warm lentils gently with the vinaigrette and the tomatoes. Perch the shrimp on top.
print this recipe