Lentil, Farro & Shrimp Paella Bowl – Lentils.org

Lentil, Farro & Shrimp Paella Bowl

  By lentilsorg  ,     

September 6, 2018

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  • Prep: 15 Minutes
  • Cook: 30 Minutes

  • 15 Minutes

    30 Minutes

    45 Minutes

  • Yields: 20
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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.

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

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Nutrition Facts

Serving Size1 1/2 cups (375 mL)
Calories325
Sodium705 mg
Potassium544 mg
Protein18 g
Cholesterol30 mg
Sugar6 g
Total Fat10 g
Saturated Fat3 g
Total Carbohydrates41 g
Dietary Fiber8 g