I love lentils, especially red ones. They’re more delicate and visually better looking than their brown cousins – and they require less cooking time. I built this very delicious meal around a small container of leftover lentils.
The lentils were originally cooked in chicken broth with minced onion, garlic, green pepper, carrot and roasted tomatoes.
For this meal, I cubed roma tomatoes and simply sauteed them in a cast iron skillet with olive oil and red chili flakes.
The shrimps were added when the tomatoes had broken down and the skillet was placed in the oven for about 10 minutes to finish.
Finishing Touch: fresh parsley and ribbons of lemon zest.
E molto bene!!