A vibrant, one-pan meal packed with protein-rich shrimp, hearty red lentils, and a rainbow of fresh vegetables. Seasoned with Mediterranean herbs and a hint of lemon, it's a quick, nutritious, and satisfying dish perfect for a weeknight dinner.
*Das Bild dient nur zur Veranschaulichung und kann vom tatsächlichen Rezept abweichen (KI-generiert).*
Zutaten
- 500g shrimp, peeled and deveined
- 200g dried red lentils
- 750ml vegetable broth or water
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 large zucchini, diced
- 1 red bell pepper, diced
- 200g cherry tomatoes, halved
- 100g fresh spinach
- 1 lemon, juice and zest
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 handful fresh parsley, chopped
- Salt and black pepper to taste
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Anleitung
- 1.Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic, diced zucchini, and red bell pepper, cooking for another 5-7 minutes until tender-crisp.
- 2.Rinse the red lentils, then add them to the skillet along with the dried oregano and smoked paprika. Stir for one minute until fragrant.
- 3.Pour in the vegetable broth, bring to a simmer, then reduce heat to low. Cover and cook for 10-12 minutes, or until the lentils are tender, stirring occasionally.
- 4.Stir in the shrimp and halved cherry tomatoes. Increase heat to medium-low and cook for 3-5 minutes, until the shrimp are pink and opaque.
- 5.Remove from heat. Stir in the fresh spinach until it wilts, then add the lemon juice, lemon zest, and fresh parsley. Season with salt and pepper to taste before serving.
Nährwertinformationen
Warum dieses Rezept
This recipe is exceptionally healthy, offering a balanced mix of lean protein from shrimp and plant-based protein with fiber from red lentils. It's rich in vitamins and antioxidants from colorful vegetables, supporting wellness and digestive health.
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