Ingredients
- 1 pound dry lentils
- 1 1/2 quart. cool water
- 1 lg. can crushed Italian style tomatoes
- 3 sliced onions, med. size
- 1 clove garlic
- 3-4 yellow neck squash or possibly zucchini, sliced
- 1 carrot, sliced thin
- 1 pound raw shrimp, peeled (either fresh or possibly frzn)
- 3/4 c. extra virgin olive oil
- Salt, pepper, cumin, allspice (about 1 teaspoon of each or possibly to taste)
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Shrimp Lentil Gumbo
Servings: 12
Directions
- Into soup kettle place water and washed lentils and salt; cook till lentils are cooked through and soft (about 1 hour). In 1/2 of oil, saute/fry carrot, squash and crushed garlic till wilted and then add in to kettle, add in tomatoes.
- In remaining oil saute/fry onions till they turn a deep golden, reserve oil but remove onions to kettle. In remaining oil lightly toss shrimp till pink and coated with oil, turn them and the juices into soup kettle, add in remaining seasoning to soup. Cook gently another 20 min, taste, correct seasoning. Serve, passing plain boiled rice to add in to each bowl. Hearty comfort food on chilly day!
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