Lentils.org

Recipe by

Lentils.org

View All

Lentil, Farro & Shrimp Paella Bowl

Prep Time: 15 Minutes

Total time: 45 Minutes

Servings: 20

Lentils.org

Recipe by

Lentils.org

View All

Ingredients

Directions

Nutrition

Ingredients

    10 oz (300 g) chorizo, small dice

    1/3 cup (75 mL) canola oil

    4 cups (1 L) onion, small dice

    1/2 cup (125 mL) garlic, minced

    2 cups (500 mL) carrots, small dice

    2 1/2 cups (625 mL) farro, dry

    2 1/2 cups (625 mL) lentils, whole red, dry

    2/3 cup (150 mL) tomato paste

    3 cups (750 mL) peas, frozen

    2 tsp (10 mL) salt

    1 1/4 gallon (160 oz) low-sodium chicken stock

    10 oz (300 g) shrimp, peeled and deveined

    1 cup (250 mL) parsley, chopped

    1/4 cup (60 mL) red pepper flakes

    10 lemon wedges, for service


Directions

  1. In a Dutch oven, large skillet, or paella pan over medium to high heat, add the diced chorizo and cook for 3 minutes until fragrant and slightly crispy. Remove from the pan and set aside, and retain the chorizo fat for flavor.
  2. In the same pan add oil, onions, garlic, and carrots. Sauté until translucent, about 5-7 minutes.
  3. Add farro, lentils, tomato paste, chorizo, peas, and salt. Stir to cover the ingredients well with the tomato paste.
  4. Add stock. Bring to a simmer, cover with a lid and cook for 17-20 minutes until lentils and farro are tender with a slight bite.
  5. 5 minutes prior to finishing, add shrimp and allow the steam and heat to cook them through.
  6. Portion into bowls. Garnish with parsley and pepper flakes and serve warm with a lemon wedge.

Nutritional Information

  • Serving Size: 1 1/2 cups (375 mL)
  • Per serving:
  • Calories 325
  • Total Fat 10 g
  • Saturated Fat 3 g
  • Cholesterol 30 mg
  • Carbohydrates 41 g
  • Dietary Fibre 8 g
  • Sugar 6 g
  • Protein 18 g
  • Sodium 705 mg
  • Potassium 544 mg
  • Folate 28 mcg