I think this warm lentil salad may be my favorite thing I’ve made recently! It is so easy and hearty and warming and the hot sauce adds just the right amount of kick to the meal.

GRADE

Serves: 4

Cost: $

Skill Level: Easy

Time to Make: 30 minutes

INGREDIENTS FOR WARM LENTIL SALAD

1 cup green lentils

Salt and pepper to taste

1 tablespoon extra virgin olive oil

1 tablespoon lemon juice

Chickpeas and Charred Onions

1 14.5-ounce can chickpeas

1 red onion

2 tablespoons of your favorite hot sauce, plus more for serving

Salt and pepper to taste

Olive oil

1 tablespoon fresh cilantro leaves

Shrimp

1 pound shrimp, peeled and deveined (tails on or off, depending on your preference)

Salt and pepper to taste

2 tablespoons olive oil

METHOD

Prepare Ingredients: Preheat oven to 400ºF. Drain and rinse the chickpeas. Peel and cut the red onion into small wedges. Tear the cilantro leaves and set aside. Pat the shrimp dry and season with salt and pepper. Chill until ready to cook.

Cook the Lentils: Bring 3 cups of salted water to a boil. Once boiling, add the lentils and cover and cook for 20-25 minutes or until cooked through and tender. Drain, rinse, and toss with 1 tablespoon extra virgin olive oil, and a crack of fresh black pepper.

Cook the Chickpeas: In a large oven-proof skillet, heat 1 tablespoon of olive oil over medium high heat until very hot. Add the red onion and cook for 5-7 minutes, stirring regularly, until browning and charring around the edges a bit. Add the drained chickpeas and season with salt and pepper. Stir in the hot sauce and toss to coat. Transfer to the oven and cook for 10-15 minutes until the chickpeas are browning in spots. Remove from the oven, transfer to a bowl and toss with the cilantro leaves. Carefully wipe out the skillet.

Cook the Shrimp: In the same skillet you cooked the chickpeas, carefully add the 2 tablespoons of olive oil over medium high heat until almost smoking. (Note: Use peanut oil if you want to cook over really hot temperatures) Add the shrimp in an even layer, cooking in batches to avoid crowding the pan. Cook for 2-3 minutes per side until cooked through. Note: Do not let the shrimps turn into a curly q shape (where the shrimp is curled over itself) as this means it is overcooked. Once cooked through, remove from heat.

To Serve: Divide the cooked lentils between bowls. Spoon the chickpeas and charred onions over the lentils and arrange a few shrimp on top. Serve with a few splashes of hot sauce, if desired. Enjoy!

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