Shrimp with Lentils

recipe adapted from Ina Garten

Ingredients

• 1⁄2 pound lentils
• 3 tbs. EVOO, divided
• 4 small yellow onions, chopped
• 1 teaspoon fresh thyme leaves
• 1 1/2 teaspoons kosher salt
• 3⁄4 teaspoon freshly ground black pepper
• 1 tablespoon minced fresh garlic (4 cloves)
• 1 1⁄2 cups chopped celery (4 stalks)
• 1 1⁄2 cups chopped carrots (3 carrots)
• 1 can GF chicken broth
• 2 tablespoons tomato paste
• 2 tablespoons good red wine vinegar
• 1 1/2 lbs. large, white, raw shrimp, peeled

Directions

1. Place the lentils in a heat-proof bowl and cover with boiling water. Set aside for 15 minutes, then drain. Meanwhile, heat 2 tbs. of oil in a saute pan, add the onions, thyme, salt, and pepper and cook over medium heat for 10 minutes, until the onions are translucent. Add the garlic and cook for 2 more minutes. Add the drained lentils, celery, carrots, chicken stock, and tomato paste. Cover and simmer over low heat for 30 minutes, until the lentils are tender. Add the vinegar and season, to taste. 
2. Preheat the oven to 400 degrees F.  For the shrimp, toss with remaining 1 tbs. of EVOO and sprinkle with salt and pepper.  Spread on baking sheet and roast for 6 minutes.  Serve shrimp over lentils.  Serves 4. 

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