Hearty and delicious, Lentils with Shrimp and Squash is a great recipe for Lent or any other time of the year.
Whenever I cook with lentils, it reminds me that springtime is just around the corner. I enjoy lentils anytime of the year, but mostly I remember lentils being prepared during Lent. My mom would prepare them simply with onions, serrano pepper, tomatoes and carrots. She would serve them with tortitas de papa con camaron seco, potato cakes with dried shrimp. For this recipe, I prepared it more like a stew with calabacitas (squash) and added some pan-seared zesty shrimp towards the end of the cooking time. I enjoy the flavors of the shrimp much more when I sear it first before adding it to the lentils, but you could certainly add the seasoned uncooked shrimp into the simmering lentils during the last 10 minutes of cooking time. Either way, it’s a delicious dish for any season.
In a large skillet, preheat 2 tablespoons of olive oil at medium for 2 minutes. Add the onion, garlic, jalapeno, poblano, celery and carrots. Season lightly with salt and pepper and saute for 5 to 6 minutes.
Add the tomatoes and tomato paste, and cook for another 2 minutes. Add the broth, bring to a boil and reduce to a simmer. Taste for salt. Add the lentils, cumin, paprika, oregano and lemon juice. Cover and cook at a steady simmer for 30 minutes.
Add the zucchini and cook for another 15 minutes. If lentils are still firm, add an additional 5 minutes of cooking time.
During the last 15 minutes, preheat a pan to medium/high heat for 3 minutes. In a bowl or on a plate, toss shrimp with salt, pepper, paprika, hot sauce and olive oil. When the pan with oil is hot, sear and cook the shrimp for 2 minutes per side.
Transfer shrimp to skillet with lentils and push down slightly into warm broth. Cover skillet, turn heat to low and cook for just 5 more minutes.