Shrimp and Lentils Stew

[나경실]

Ingredients for Shrimp and Lentils Stew 4-6 servings

2 tablespoons vegetable oil

1 pound shrimp , peeled and devained

2 celery stalks , chopped

1 medium red onion , chopped

4 cloves garlic , minced

3 carrots , peeled and chopped

1/2 pound gemstone potatoes

1 tablespoon Knorr® Tomato with Chicken Flavor Granulated Bouillon

2 teaspoons dried oregano

2 teaspoons dried basil

1 bay leaf

1/2 teaspoon crushed red pepper flakes

1/4 cup tomato sauce

1 1/2 cups dried lentils

6 cups water

salt and pepper to taste

1 tablespoon fresh cilantro , roughly chopped

- Heat oil in a large dutch oven over medium-high heat. Add shrimp and cook slightly, until it has turned a bit pink. Remove shrimp and set aside.

- Reduce heat to medium and add the onions, celery, garlic, carrots and potatoes to pan. Cook, stirring occasionally, until onions are soft, about five minutes. Sprinkle in chicken bouillon, oregano,basil, bay leaf and red pepper flakes, cook one minute.

- Add tomato sauce, lentils and water, stirring well to combine. Bring to a boil then reduce heat and simmer until lentils are soft, about an hour.

- When lentils are soft and soup is ready to be served, season to taste with salt and pepper. Stir in cilantro and reserved shrimp.

- Serve warm with rice or bread.