Ingredients
For the lentils:
- 1/2 large red onion diced
- 2 stalks celery chopped
- 2 carrots diced
- 1 zuchini chopped
- 1 teaspoon mustard seeds optional
- 3 tablespoons red curry paste (I use thai kitchens)
- 1 heaping cup red split lentils
- 1 quart beef or chicken bone broth (i use kettle & fire)
- 1 can full fat coconut milk
- unrefined salt & pepper
- ghee
- 1 cinnamon stick, 2 cloves, 1 star anise, 3 cardamom pods
For the shrimp:
- 2 pounds shrimp cleaned & tails on
- 2 teaspoons smoked paprika
- avocado oil
- Kosher salt
For the slaw:
- 6 ounces sugar snap peas
- 1 red bell pepper
- 1 red chile
- 2 tablespoons peanuts roasted & chopped
- Juice of half a lime
- 1 teaspoon extra virgin olive oil
- Kosher salt
- Fresh cracked black pepper
Instructions
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For the lentils, preheat a medium size soup pot over medium heat with 2 tablespoons ghee. Add the onions, celery, carrots, zucchini, mustard seeds, 1/2 teaspoon salt, few cracks of pepper, and cook for 15 minutes, or until very soft. Add the curry paste and cook for 1 minute. Rinse the lentils and add to the pan, cook for 2 minutes. Add 1 can of coconut milk, 1 quart bone broth. Place the cinnamon stick, star anise, cloves, cardamom into a tea bag a close tight. Bring to a boil, reduce to a simmer, put the lid on the pot, and cook for 30 minutes. Remove the lid and cook until the texture is thick but still soupy, about 10 minutes more. Check for seasoning and adjust if necessary. If cooking in instant pot, pressure cook for 5 minutes, release pressure quickly, then simmer until the stew thickens up.
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Meanwhile, make the slaw by cutting off the ends of the snap peas and then slicing them on an angle, so you have match stick slices of peas. Slice the red peppers the same way and add both to a bowl along with the remaining ingredients. When ready to eat, season each portion with a squeeze of lemon juice, and shot of extra virgin olive oil, a tiny pinch of salt, and a crack of pepper. Don’t season the entire slaw unless you plan on eating it that day.
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If cooking 1 pound of shrimp, season it with 1 heaping teaspoon of smoked paprika, ½ teaspoon of salt, 1 teaspoon of oil, and mix very well. If cooking 2 pounds of shrimp, use 2 teaspoons of paprika, ¾ teaspoon salt, and 1 teaspoon oil. Pre-heat a large pan, preferable cast iron, over medium-high heat for 2 minutes. Add 2 teaspoons of oil, wait 30 seconds, and add half of the shrimp to the pan. Cook for 2 minutes undisturbed, flip, and repeat. Remove shrimps from pan. Shrimps cook very quickly and will get tough if overcooked. Add another shot of oil to the pan and cook remaining shrimp. Don’t overcrowd the pan, work in batches so the shrimp get nice and crusty
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Serve the lentil stew with the shroimp and enjoy!
Recipe Notes
Macros:
521 calories per meal
22.2 grams of fat per meal
42.2 grams of protein per meal
21 grams of net carbs per meal
16 grams of fiber per meal