Adriatic Pan-Seared Shrimp with Charred Fennel & Lentil Pilaf

Ingredients

• 1.5 lbs Large shrimp, deveined, about 24 shrimp
• 2 medium Fennel bulbs, cut into wedges
• 1 cup Brown lentils, dried, rinsed
• 2.25 cups Low-sodium vegetable broth
• 5 tbsp Extra virgin olive oil, divided
• 5 cloves Garlic cloves, minced
• 3 tbsp Fresh lemon juice
• 0.5 cup Dry white wine
• 1.5 tsp Cumin seeds, toasted
• 4 sprigs Fresh thyme sprigs
• 1 tsp Sea salt
• 0.5 tsp Black pepper
• 0.25 tsp Red pepper flakes
• 3 tbsp Fresh flat-leaf parsley, chopped, for garnish

Instructions

1. 1

   Toast cumin seeds in a dry skillet over medium heat for 1 minute until fragrant; set aside.

2. 2

   In a medium pot, heat 1 tbsp olive oil, add minced garlic and cook 30 seconds. Add rinsed lentils, broth, toasted cumin, and 2 thyme sprigs. Bring to boil, then simmer 18-20 minutes until lentils are tender but not mushy. Season with salt and pepper.