French In A Flash: Dijon Lentil Salad With Lemon Ro

Name: French In A Flash: Dijon Lentil Salad With Lemon Roasted Shrimp Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon light olive oil; 2 shallots, finely diced; 2 cloves garlic, finely diced; 1/2 small carrot, finely diced; 1 small celery stalk, finely diced; 1 1/2 cups French lentils du Puy; 1 bay leaf; A handful of parsley stems (optional); 3 cups water; 12 jumbo shrimp; 1 tablespoon olive oil; Zest of 1/2 lemon; 2 tablespoon walnut oil; 1 tablespoon white wine vinegar; 1 tablespoon Dijon mustard; 1 cup grape tomatoes, quartered

Servings: persons

1 tablespoon light olive oil
2 shallots, finely diced
2 cloves garlic, finely diced
1/2 small carrot, finely diced
1 small celery stalk, finely diced
1 1/2 cups French lentils du Puy
1 bay leaf
A handful of parsley stems (optional)
3 cups water
12 jumbo shrimp
1 tablespoon olive oil
Zest of 1/2 lemon
2 tablespoon walnut oil
1 tablespoon white wine vinegar
1 tablespoon Dijon mustard
1 cup grape tomatoes, quartered

1
Saute the shallots, garlic, carrot, and celery in the olive oil in a sauce pot over medium heat until just fragrant and translucent-3 to 4 minutes, because they are chopped so finely.
2
Add the lentils, bay leaf, parsley stems, and water. Raise the heat to high and bring to a boil, then cover, and simmer on low heat for 25 minutes. Then remove the lid, and boil for 5 minutes. Drain the lentils.
3
Meanwhile preheat the oven to 400u00b0F.
4
Toss the shrimp with salt, pepper, 1 tablespoon olive oil, and the lemon zest. Spread onto a baking sheet, and roast for 10 minutes.
5
While the shrimp roast, make the dressing by whisking together the walnut oil, white wine vinegar, and Dijon mustard with salt and pepper.
6
Toss the warm lentils gently with the vinaigrette and the tomatoes. Perch the shrimp on top.

518

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon light olive oil, 2 shallots, finely diced, 2 cloves garlic, finely diced, 1/2 small carrot, finely diced, and more.

Yes, French In A Flash: Dijon Lentil Salad With Lemon Roasted Shrimp Recipe falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

French In A Flash: Dijon Lentil Salad With Lemon Roasted Shrimp Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions