Best 2 Shrimp And Lentil Soup Recipes

Indulge in a symphony of flavors with our delectable Shrimp and Lentil Soup, a culinary masterpiece that harmoniously blends the richness of succulent shrimp with the earthy goodness of lentils. This hearty and nutritious soup is not only a taste sensation but also a powerhouse of essential nutrients. Dive into the depths of this culinary creation, where each spoonful promises a delightful journey, transporting you to a realm of culinary bliss. Additionally, this article presents a diverse collection of soup recipes, catering to a wide range of preferences and dietary needs. From the classic Minestrone Soup, bursting with garden-fresh vegetables, to the comforting Chicken Noodle Soup, a timeless remedy for the soul, these recipes offer a culinary adventure that will tantalize your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

EAST COAST SHRIMP AND LENTIL BOWLS

East Coast Shrimp and Lentil Bowls image

If you have frozen shrimp, a few seasoning ingredients, bagged spinach and lentils on hand in your pantry, you can make this dish in no time. It's so delicious, nobody needs to know that it's healthy, too! —Mary Kay LaBrie, Clermont, Florida

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

1/2 cup dried brown lentils, rinsed
1 tablespoon olive oil
1/8 teaspoon salt
1-3/4 cups water
2 tablespoons garlic powder, divided
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
2 teaspoons seafood seasoning
2 tablespoons butter
1/2 teaspoon crushed red pepper flakes
2 teaspoons lemon juice
3 cups fresh baby spinach
1/4 teaspoon ground nutmeg
1/4 cup finely chopped sweet onion
Lemon wedges

Steps:

Place first 4 ingredients and 1 tablespoon garlic powder in a small saucepan; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 17-20 minutes., Toss shrimp with seafood seasoning. In a large skillet, melt butter over medium-high heat. Add pepper flakes and remaining garlic powder; cook and stir 30 seconds. Add shrimp; cook and stir until shrimp turn pink, 3-4 minutes. Stir in lemon juice; remove from pan and keep warm., Add spinach and nutmeg to pan; cook and stir over medium-high heat until spinach is wilted. Remove from heat., To serve, divide lentils among 4 bowls. Top with shrimp, spinach and onion. Serve with lemon wedges.

Nutrition Facts : Calories 289 calories, Fat 11g fat (5g saturated fat), Cholesterol 153mg cholesterol, Sodium 645mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 4g fiber), Protein 26g protein. Diabetic Exchanges

COCONUT CURRY LENTIL SOUP WITH SPICY SHRIMP RECIPE - (4/5)

Coconut Curry Lentil Soup with Spicy Shrimp Recipe - (4/5) image

Provided by á-114543

Number Of Ingredients 24

Ingredients

12 shrimp
Pinch of cumin
Pinch of turmeric
Pinch of curry powder
Pinch of cayenne
Sriracha, to taste
Salt and pepper, to taste
Extra-virgin olive oil
1/3 cup red lentils
1/3 cup green lentils
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon curry powder
1 teaspoon ginger
2 tablespoons butter
1 medium white onion, diced
2 large carrots, diced
2 garlic cloves, minced
1 cup chicken stock
1 (15-ounce) can coconut milk
1 teaspoon red curry paste
1 teaspoon curry paste
1 1/2 teaspoon tomato paste
Scallions for garnish

Steps:

Peel and clean shrimp, marinate in pinches of cumin, turmeric, curry powder, cayenne, Sriracha, salt, pepper, and extra-virgin olive oil. Rinse green and red lentils, set aside. Toast turmeric, cumin, curry powder and ginger in small saute pan over low heat. In a large saute pan, saute onions and carrots in 2 tablespoons of butter until onion is slightly translucent, then add garlic. Cook for 2 minutes. Deglaze the pan with 1 cup. chicken stock. Add toasted spices, coconut milk, curry paste, tomato paste, lentils and simmer over low heat for 15 to 20 minutes. Heat a grill pan to medium high heat, cook shrimp 3 minutes each side. Spoon soup into bowls, place 3 shrimp tail up in the middle of each bowl, garnish with scallions.

Tips:

Use fresh, high-quality ingredients: Fresh shrimp and lentils will give your soup the best flavor. Look for shrimp that are firm and have a briny smell. Lentils should be plump and free of debris.
Don't overcook the shrimp: Shrimp cooks quickly, so be careful not to overcook it. Overcooked shrimp will become tough and rubbery.
Season the soup well: A good soup starts with a flavorful broth. Be generous with the salt and pepper, and add other spices to taste. Cumin, paprika, and chili powder are all good options.
Garnish the soup before serving: A few simple garnishes can make your soup look and taste even better. Try adding a dollop of sour cream, a sprinkle of chopped cilantro, or a drizzle of olive oil.

Conclusion:

Shrimp and lentil soup is a delicious, healthy, and easy-to-make meal. It's perfect for a quick lunch or dinner, and it's also a great way to use up leftover shrimp. With a few simple ingredients and a little bit of time, you can have a delicious and satisfying soup that the whole family will enjoy.