Shrimp and Lentil Soup Recipe

Name: Shrimp and Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound uncooked large shrimp; 2 tablespoons olive oil; 2 carrots, chopped; 1 large onion, chopped; 1 leek, chopped (white and pale green parts only); 1/2 fennel bulb, chopped; 10 large garlic cloves, chopped; 5 large fresh tarragon sprigs; 5 fresh basil sprigs; 1/2 teaspoon ground coriander; 1/8 teaspoon five-spice powder; 4 cups bottled clam juice; 1 cup dry white wine; 2 large tomatoes, chopped; 1/4 cup brandy; 2 tablespoons (1/4 stick) butter; 1/2 cup chopped carrot; 1/2 cup chopped onion; 2 bay leaves; 1 cup French green lentils

Servings: persons

1 pound uncooked large shrimp
2 tablespoons olive oil
2 carrots, chopped
1 large onion, chopped
1 leek, chopped (white and pale green parts only)
1/2 fennel bulb, chopped
10 large garlic cloves, chopped
5 large fresh tarragon sprigs
5 fresh basil sprigs
1/2 teaspoon ground coriander
1/8 teaspoon five-spice powder
4 cups bottled clam juice
1 cup dry white wine
2 large tomatoes, chopped
1/4 cup brandy
2 tablespoons (1/4 stick) butter
1/2 cup chopped carrot
1/2 cup chopped onion
2 bay leaves
1 cup French green lentils

1
Preheat oven to 450F.
2
Peel and devein half of shrimp.
3
Reserve peeled shrimp for soup.
4
Place shells and remaining shrimp on heavy large baking sheet.
5
Roast until shells begin to brown, stirring occasionally, about 15 minutes.
6
Heat oil in large Dutch oven over medium-high heat.
7
Add carrots and next 8 ingredients and saute until vegetables begin to brown, about 15 minutes.
8
Add roasted shrimp and shells, clam juice, wine, tomatoes and brandy.
9
Simmer 30 minutes.
10
Cool 5 minutes.
11
Strain broth into heavy large saucepan, pressing hard on solids.
12
Boil broth until reduced to 4 cups, if necessary.
13
Melt butter in heavy large saucepan over medium heat.
14
Add carrot, onion and bay leaves and saute until vegetables begin to brown, about 10 minutes.
15
Add shrimp broth and lentils.
16
Bring to boil.
17
Reduce heat to medium-low.
18
Cover and simmer until lentils are tender, about 45 minutes.
19
Transfer 1 1/2 cups soup to blender and puree until smooth.
20
Return to saucepan.
21
(Can be prepared 1 day ahead.
22
Cover and refrigerate.
23
Bring to simmer before continuing.)
24
Add reserved shrimp to soup; simmer until cooked through, about 4 minutes.
25
Season with salt and pepper.
26
Ladle soup into bowls.

748

kcal

Calories

Fat

111

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: 1 pound uncooked large shrimp, 2 tablespoons olive oil, 2 carrots, chopped, 1 large onion, chopped, and more.

Yes, Shrimp and Lentil Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp and Lentil Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions