Ingredients :
- 8 oz lentils, about 1 1/4 cups
- 2 stalks celery, finely chopped
- 1 carrot sliced
- 1 medium onion (6 to 8 oz) chopped
- 3 cloves garlic, minced
- 1 bay leaf
- 3 sprigs fresh thyme
- 8 large shrimp, deshelled
- 3 tbsp olive oil
- 1/2 cup fresh parsley, finely chopped
- 2 tbsp sherry vinegar
- 2 tsp mustard
- 1 thyme sprig, leaves removed and chopped
Method :
- In a saucepan combine lentils, celery, carrot, garlic, onion, bay leaf, 3 cups of water, and thyme sprigs, and heat to boiling. Reduce to a simmer, cover and cook 25-35 min
- Combine shrimp, oil, and chopped thyme in a bowl, and let sit for 15 min
- Cook shrimp over high heat
- Drain lentils, remove thyme and bayleaf. Stir in parsley, vinegar, mustard, 2 tbsp olive oil, salt and pepper.
- Serve topped with shrimp
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