Lentils With Shrimp And Squash

Jul 21, 2016

This is a delicious recipe from on of our expert friends from Hispanic Kitchen. We hope you enjoy it!

“I enjoy lentils anytime of the year, but I mostly remember this legume during Lent. My mom would prepare them simply with onions, serrano peppers, tomatoes and carrots. She would serve them with tortitas de papa con camarón 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.”

Preparation time: 30 min
Cook time: 60 min
Total time: 90
Servings: 6


  • olive oil
  • 1 cup 
  • 3 cloves 
  • serrano pepper
  • poblano pepper
  • 1 stalk 
  • carrots
  • Roma tomatoes
  • 3 tablespoons 
    tomato paste
  • 5 cups 
    chicken broth
  • 1 cup 
  • 1 teaspoon 
  • 1 teaspoon 
    smoked paprika
  • 1/2 teaspoon 
  • 1/2 
  • Zucchini
  • cilantro
  • 1 pound 
  • 1 teaspoon 
  • 1/2 teaspoon 
  • 1/2 
    smoked paprika
  • 2 tablespoons 
    hot sauce
  • 2 tablespoons 
    olive oil


  1. In a large skillet, preheat 2 tablespoons of olive oil at medium heat for 2 minutes. Add the onion, garlic, jalapeño, poblano, celery and carrots. Season lightly with salt and pepper and sauté for 5 to 6 minutes.

  2. 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.

  3. Add the zucchini and cook for another 15 minutes. If lentils are still firm, add an additional 5 minutes of cooking time.

  4. 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.

  5. 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.

  6. Remove from heat and let sit for 10 minutes.

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