Jambalaya Lentil & Orzo Skillet
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Lentils.org

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Jambalaya Lentil & Orzo Skillet

Prep Time: 10 Minutes

Total Time: 30 Minutes

Servings: 5

This dish can easily be made gluten-free by using cooked brown rice or quinoa instead of orzo. No matter how you serve it, we promise it will be a big hit!

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

  • 1 cup (250 mL) dry orzo pasta
  • 1 Tbsp (15 mL) canola oil
  • 1 lb (500 g) raw baby shrimp
  • 1 cup (250 mL) chopped white or red onion
  • 4 garlic cloves, chopped
  • 2 cups (500 mL) chopped green bell pepper
  • 1 tsp (5 mL) dried thyme
  • 1 tsp (5 mL) paprika
  • 1 tsp (5 mL) oregano
  • pinch, cayenne pepper
  • 3/4 cup (175 mL) crushed tomatoes
  • 1/2 cup (125 mL) water
  • 1 cup (250 mL) cooked green lentils
  • 1/2 cup (125 mL) thinly sliced green onions (optional)

Directions

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

Quick tIp: Going gluten-free? Use cooked brown rice or quinoa instead of orzo.

Nutritional Information

  • Serving Size: 1 1/3 cups (325 mL)
  • Per serving:
  • Calories 360
  • Total Fat 5 g
  • Saturated Fat 0.5 g
  • Cholesterol 115 mg
  • Carbohydrates 55 g
  • Dietary Fibre 7 g
  • Sugar 7 g
  • Protein 24 g
  • Sodium 610 mg
  • Potassium 486 mg
  • Folate 207 mcg

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