Lentils with Shrimp and Scallops

I've been trying to find a new recipe for shrimp and lentils and this is one of my best creations yet. Serve with crusty bread and if desired add your favorite hot sauce. This reminds me of a seafood gumbo with the added benefit of lentils. My husband has requested I try adding a firm fish next time as well.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 431 Calories

Ingredients

• salt to taste
• 1 red bell pepper, diced
• 1 tablespoon Italian seasoning
• 1 tablespoon olive oil
• 1 large onion, diced
• 1 tablespoon dried parsley
• ½ pound scallops
• 1 pound large shrimp, peeled and deveined
• 2 cups dry lentils
• ½ yellow bell pepper, diced
• 3 cloves garlic, minced, or more to taste
• ½ orange bell pepper, diced
• 6 cups seafood stock
• 1 drop chili oil, or to taste
• 1 teaspoon seafood seasoning (such as Old Bay®), or more to taste

Recipe Instructions

Step 1

Combine lentils and seafood stock in a pot. Bring to a boil over high heat. Reduce heat to low and let simmer until lentils are tender, about 20 minutes.

Step 2

While lentils are cooking, heat olive oil and chili oil in a skillet over medium-high heat. Saute onion, bell peppers, and garlic in the hot oil until soft, 5 to 7 minutes. Add shrimp and scallops; saute briefly, 3 to 5 minutes. Add lentils, reserving any remaining cooking liquid from the lentil pot.

Step 3

Season with Italian seasoning, parsley, seafood seasoning, and salt. Add more stock or liquid reserved from lentils if needed. Let simmer over low heat for 15 minutes.