I'm so not a bean person. I have cans of the stuff for the kids, who devour them by the overflowing handfuls. (I literally sit there and watch eyes wide as my two (adorable) animals go at these beans like squirrels to nuts. They're shoving them into their mouths clearly not fast enough to suit them.) Not for me. Animals.
So I've had this bag of red lentils staring me in the face every time I open my cupboard door. It's like I'm trying to avoid eye contact with the stuff. I look around, I look behind, I look above and below, strenuously trying to find something more appealing. (It's like that blind date feeling when you see the guy coming and you're like, no, that can't be him... he's looking right at me but please, that can't be him... let me stretch my neck and straighten my spine as high as I can to look over this guy and miraculously see some super hot guy walking toward me who's maybe right behind him?? Remember those days?!) That's happening with beans in my cupboard now.
Sometimes you can only avoid for so long until you realize they're not going away (because I can't bring myself to toss them in the garbage.. they're good for you dammit), so I relent and reach for the bag. (I think it actually twinged as I grabbed ahold of it,a s shocked as I), and decided to make something I hoped would be magical and transformative.
I came close. I came real damn close. I still had a textural response (which was a mere wince at the first biteful since I was hoping for the "transformative" part to be like, oh this tastes like chocolate covered potato chips) but then I knew that was dumb. I did nail the magical part since it turned out to be really flavorful though. The difference maker was the herbs (a mix of rosemary, thyme, and chives) and the use of two lemons. I love lemons.
Thankfully I got a photo in before my two year old and husband got to this... they cleaned it dry. Thanks for the leftovers. I need to go buy more lentils now.
Lemon & Herb Infused Lentils with Butterfly Shrimp
Saute on the stovetop (in a saucepan) over medium-low heat for about 3 min:
1 Tbs Extra virgin olive oil
1 Tbs Ghee
1 cup lentils
1/4 cup onions
2 garlic cloves
Then add in:
2 cups turkey broth
2 lemons, juiced
2 rosemary stalks (remove after 30 min)
1 tsp Thyme
1 tsp chives
Cook 35 mins.
Then add in:
Butterflied shrimp (I did about 6 jumbos. And you butterfly them by simply slicing open the shrimp from the tail to just about the top.)
1 tsp capers
Salt to taste
Cook uncovered until shrimp are pink, about 3 min/side
Garnish with hot pepper flakes and sliced grape tomatoes.
Yum and yum!