Lentil & Shrimp Paella – Lentils.org

Lentil & Shrimp Paella

  By lentilsorg    

May 6, 2016

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  • Prep: 10 Minutes
  • Cook: 35 Minutes
  • 10 Minutes

    35 Minutes

    45 Minutes

  • Yields: 4-6


  1. Soak saffron threads in ¼ cup (60 mL) warm water.
  2. Heat a wide frying pan or paella dish on medium heat and sweat the leek and garlic in oil, cooking for 4-5 minutes until it starts to soften.
  3. Add rice and toast with the softened vegetables for 2-3 minutes. Stir in the saffron water until fully combined with the rice. The rice should turn a nice yellow colour.
  4. Stir in tomatoes and cook for 3 minutes. Add 2 cups (500 mL) of hot stock slowly, stir, cover and simmer for 10-15 minutes, stirring minimally. The rice should be al dente, if it is not, add more stock as needed.
  5. Stir in cooked lentils, asparagus, and shrimp. Simmer for another 5-10 minutes, or until lentils are hot and shrimp is fully cooked.
  6. Adjust seasonings, garnish with parsley and fresh lemon, and serve immediately.

Quick tip: Easily substitute turmeric for the saffron in this dish. Add ¼ tsp (2 mL) turmeric powder to the rice in Step 3.
Try adding different types of seafood, like scallops or mussels, or a combination.


1 tsp (5 mL) saffron threads

2 Tbsp (30mL) olive oil

2 cups (500 mL) finely sliced leek (green and white)

4 garlic cloves, chopped

1 cup (250 mL) Arborio or medium grain white rice

1/2 cup (125 mL) chopped Roma tomato

3 cups (750 mL) hot, low-sodium vegetable or fish stock, divided

1 cup (250 mL) cooked green lentils

1 1/2 cups (375 mL) asparagus, cut in 1 inch (2.5 cm) pieces

3/4 lb (340 grams) raw shrimp, peeled and deveined

to taste, salt and pepper

1/2 cup (60 mL) chopped fresh parsley

dash, fresh lemon juice (optional)


Nutrition Facts

Serving Size1 3/4 cup (425 mL)
Sodium460 mg
Potassium553 mg
Protein16 g
Cholesterol70 mg
Sugar7 g
Total Fat6 g
Saturated Fat1 g
Total Carbohydrates50 g
Dietary Fiber8 g