Indian-Style Lentil and Shrimp Stew

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 470, total fat 16 G., saturated fats 10 G., proteins 36 G., carbohydrates 46 G., fiber 18 G., cholesterol 202 mg, sodium 919 mg, sugar 5 G.

This delicious red lentil stew, made with garam masala, tomatoes, spinach, and aromatic herbs, is reminiscent of Indian masoor dal soup. Served with shrimp sautéed in butter and fresh ginger.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 tablespoons unsalted butter
1 large shallot, finely chopped
3 cloves garlic, crushed
1 tbsp + 1 tsp finely chopped peeled ginger root
2 plum tomatoes, cores removed and flesh finely chopped
1.5 tsp garam masala
1 cup dried red lentils
600 g shrimp, peeled and deveined (about 24 pcs.)
3 cups baby spinach
2 tbsp. unsweetened coconut cream
0.5 cup finely chopped fresh cilantro

Ingredient Substitution Suggestions

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Recipes with similar ingredients: lentils, shrimps, spinach, coconut cream, shallots, tomatoes, garam masala, ginger root, cilantro

Cooking the dish according to the recipe:

In a large, wide saucepan or Dutch oven, heat 1 tablespoon of butter over medium-high heat. Add the shallot, garlic, and 1 tablespoon of ginger. Cook, stirring occasionally, until the shallots are soft, about 2 minutes. Add the tomatoes, 1/2 teaspoon of garam masala, a large pinch of salt, and a few grinds of black pepper. Cook, stirring, until the tomatoes are softened, about 2 minutes.
Stir in the lentils, completely coating them with the tomato mixture, then add 3 cups of water. Bring to a boil and cook, stirring occasionally, until the lentils are soft and thick, 12–15 minutes.

Meanwhile, toss the shrimp with the remaining 1 teaspoon ginger, 1 teaspoon garam masala, and a pinch of salt and pepper. Let sit for 10 minutes. In a medium skillet over medium heat, melt the remaining 2 tablespoons butter. Add the shrimp and cook, stirring, until cooked through, 3–5 minutes.
Add the spinach and coconut cream to the lentils and stir until the spinach wilts; season with salt and pepper to taste. Divide among plates. Top with the shrimp and any juices; garnish with cilantro.

Categories:

recipe / Calorie content of prepared meals / Main courses / Side dishes / Cereals, legumes / Vegetables and mushrooms / Fish and seafood / Food Network - recipes / Indian cuisine

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