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Jambalaya Lentil & Orzo Skillet

5 servings

Preparation Time: 10 min
Cooking Time: 30 min

Ingredients

1 cup dry orzo pasta 250 mL
1 tbsp canola oil 15 mL
1 lb raw baby shrimp 500 g
1 cup chopped white or red onion 250 mL
4  garlic cloves, chopped 4 
2 cups chopped green bell pepper 500 mL
1 tsp dried thyme 5 mL
1 tsp paprika 5 mL
1 tsp oregano 5 mL
  pinch, cayenne pepper  
3/4 cup crushed tomatoes 175 mL
1/2 cup water 125 mL
1 cup cooked green lentils 250 mL
1/2 cup thinly sliced green onions (optional) 125 mL
Going gluten-free? Use cooked brown rice or quinoa instead of orzo.

Instructions

Step 1
Cook orzo in water to al dente, according to package instructions.

Step 2
While orzo is cooking, heat a large skillet with oil and lightly sauté shrimp. Remove shrimp from the pan and reserve. Add onions, garlic, and green bell peppers and cook until lightly golden. Add spices and cook for 1 minute. Stir in tomatoes and water and simmer for 1-2 minutes.

Step 3
When orzo is ready, drain and stir in along with cooked lentils and shrimp into the skillet. Simmer for 2-3 minutes. Season with salt and pepper to taste, garnish with green onions and serve.

Nutrition & Notes

Nutrition Information
Valeur nutritive
For 1 1/3 cups (325 mL)
% Daily Value
% valeur quotidienne
Amount
Teneur
Calories / Calories 360
Fat / Lipides 5 g
Saturated / saturés 0.5 g
+ Trans / trans
Cholesterol / Cholestérol 115 mg
Sodium / Sodium 610 mg
Carbohydrates / Glucides 55 g
Fiber / Fibres 7 g
Sugars / Sucres 7 g
Protein Protéines 24 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
Calcium / Calcium
Iron / Fer
Recipe provided by Canadian Lentils.

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