LENTILS WITH SHRIMP AND SCALLOPS

Lentils with Shrimp and Scallops image

I've been trying to find a new recipe for shrimp and lentils and this is one of my best creations yet. Serve with crusty bread and if desired add your favorite hot sauce. This reminds me of a seafood gumbo with the added benefit of lentils. My husband has requested I try adding a firm fish next time as well.

Provided by Nomad Momma

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Time 50m

Yield 6

Number Of Ingredients 15

Previous Next

Ingredients

2 cups dry lentils
6 cups seafood stock
1 tablespoon olive oil
1 drop chili oil, or to taste
1 large onion, diced
1 red bell pepper, diced
½ orange bell pepper, diced
½ yellow bell pepper, diced
3 cloves garlic, minced, or more to taste
1 pound large shrimp, peeled and deveined
½ pound scallops
1 tablespoon Italian seasoning
1 tablespoon dried parsley
1 teaspoon seafood seasoning (such as Old Bay®), or more to taste
salt to taste

Steps:

Combine lentils and seafood stock in a pot. Bring to a boil over high heat. Reduce heat to low and let simmer until lentils are tender, about 20 minutes.
While lentils are cooking, heat olive oil and chili oil in a skillet over medium-high heat. Saute onion, bell peppers, and garlic in the hot oil until soft, 5 to 7 minutes. Add shrimp and scallops; saute briefly, 3 to 5 minutes. Add lentils, reserving any remaining cooking liquid from the lentil pot.
Season with Italian seasoning, parsley, seafood seasoning, and salt. Add more stock or liquid reserved from lentils if needed. Let simmer over low heat for 15 minutes.

Nutrition Facts : Calories 430.7 calories, Carbohydrate 46.2 g, Cholesterol 135.4 mg, Fat 9 g, Fiber 20.9 g, Protein 40.3 g, SaturatedFat 1.9 g, Sodium 762.5 mg, Sugar 3.2 g