Lentils with Kale and Shrimp

Cook Time: 40 minutes

Yield: 1

Calories per serving: 442

Fat per serving: 20

Lentils with Kale and Shrimp

I was looking to cook another lentil dish and had some leftover Kale and a bag of shrimp in the freezer and figured there must be a recipe that I can make around those three ingredients. A quick google search found a lentil stew at Spark Recipes that provided the needed inspiration.

, March 1, 2012


  • 1/3 cup dried Lentils
  • 1 cup water
  • 1 tbsp Olive Oil
  • 1 cup chopped Kale or Spinach
  • 1/2 medium Onion
  • 1/2 cup diced Tomatoes
  • 1/4 tsp minced Garlic
  • 1 tsp Garam Masala
  • 1/4 tsp Cumin
  • 1/4 tsp Coriander
  • Shrimp
  • 15 medium Shrimp (1/4 lb)
  • 1/ 8 tsp Tumeric
  • 1/8 tsp Cayenne Pepper
  • 1 tbsp Coconut Milk


  1. Combine lentils and water and simmer covered for 15 minutes.
  2. While the lentils are cooking chop the Kale and Onion and set aside.
  3. Thaw the shrimp, remove the shells and place in a small bowl with the Tumeric, Cayenne Pepper and Coconut milk, toss to coat well and set aside.
  4. Saute the onion and garlic in 1 tbsp oil.
  5. After the onion is translucent, about 5 minutes, add the kale and tomatoes and cook until wilted.
  6. Add the lentils which should still be soupy, 1/3 cup of water and the spices.
  7. Cover and simmer for an additional 20 minutes, or until the lentils are fully cooked.
  8. Once the lentils are done, saute the shrimp and serve.


You can use Spinach or Swiss Chard instead of the Kale.

The Glycemic Load is only 18


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