Herbed Lentil Salad with Grilled Shrimp

Name: Herbed Lentil Salad with Grilled Shrimp
Cook time: 20 min
Yield: 4 servings
Ingredients: 180 g green or brown lentils rinsed; 900 ml water for simmering lentils and rinsing shrimp if needed; 3 g fine salt divided; 20 ml olive oil divided; 30 ml lemon juice freshly squeezed; 2 g lemon zest finely grated; 2 cloves garlic minced; 2 g black pepper freshly ground; 4 g fine salt divided; 20 g flat-leaf parsley finely chopped; 10 g fresh dill finely chopped; 40 g scallions thinly sliced; 150 g cucumber small diced; 30 g red onion very finely diced; 340 g raw shrimp peeled and deveined, patted dry; 10 ml olive oil divided

A composed side of tender lentils mixed with fresh herbs and vegetables, finished with shrimp seared on a grill pan and a simple lemon dressing. It eats warm or room temperature and works alongside grilled meats, roasted vegetables, or fish.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

180 g green or brown lentils rinsed
900 ml water for simmering lentils and rinsing shrimp if needed
3 g fine salt divided
20 ml olive oil divided
30 ml lemon juice freshly squeezed
2 g lemon zest finely grated
2 cloves garlic minced
2 g black pepper freshly ground
4 g fine salt divided
20 g flat-leaf parsley finely chopped
10 g fresh dill finely chopped
40 g scallions thinly sliced
150 g cucumber small diced
30 g red onion very finely diced
340 g raw shrimp peeled and deveined, patted dry
10 ml olive oil divided

Instructions

Put the lentils, 900 ml water, and 3 g salt into a medium saucepan. Bring to a boil, then reduce to a steady simmer and cook partially covered until the lentils are tender but still hold their shape, about 18 to 22 minutes. Lentils are tender with no hard center and most grains remain intact.
While the lentils cook, whisk together 20 ml olive oil, lemon juice, lemon zest, garlic, black pepper, and the remaining 4 g salt in a large bowl. The dressing looks emulsified and smells sharply lemony and garlicky.
Drain the lentils well and let them steam off for 2 minutes. Add them to the bowl with the dressing, then fold in the parsley, dill, scallions, cucumber, and red onion while the lentils are still warm. The lentils are evenly coated and the herbs look glossy, not wilted.
Heat a skillet or grill pan over medium-high heat. Toss the shrimp with the remaining 10 ml olive oil and a light pinch from the bowl if needed for seasoning, then grill in a single layer until opaque and lightly charred, 1 to 2 minutes per side. The shrimp are pink, opaque, and just firm with browned grill marks.
Taste the lentil salad and adjust only with a little more pepper if needed. Spoon onto a serving platter or shallow bowl and top with the grilled shrimp just before serving. The salad is seasoned through and the shrimp are arranged on top without overcooking.