Adriatic Pan-Seared Shrimp with Charred Fennel & Lentil Pilaf

Ingredients

• 1 1/2 lbs large shrimp, deveined, about 24 shrimp
• 2 medium fennel bulbs, cut into wedges
• 1 cup brown lentils, dried, rinsed
• 2 1/4 cups low-sodium vegetable broth
• 5 tbsp extra virgin olive oil, divided
• 5 cloves garlic cloves, minced
• 3 tbsp fresh lemon juice
• 1/2 cup dry white wine
• 1 1/2 tsp cumin seeds, toasted
• 4 sprigs fresh thyme sprigs
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/4 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.