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Shrimps with rice & lentils



Total: 50 min


15 min


35 min


2 servings
  • 12 Shrimps
  • 50 g Long grain rice
  • 1 Onions
  • 1 garlic clove
  • 2 Tomatoes
  • 1 Cloves, dried
  • 0.5 tablespoon Cardamom
  • 3 pinch turmeric powder
  • 1 pinch Cinnamon flakes
  • 1 pinch Parsley
  • 0.5 Lemon
  • 15 mL Olive oil
  • 2 pinch Salt
  • 2 pinch Pepper
  • 80 g Green lentils


  • Wash the rice and lentils.
  • Finely chop the onion and stir-fry in a sauté pan with a little olive oil until soft and translucent.
  • Add the crushed garlic, all the spices, lemon juice, 250 ml of water, stir, reduce for 3 minutes and put the shrimps into the sauce.
  • Cover and cook for 5 minutes.
  • Remove the shrimps and set aside.
  • Filter the sauce in a bowl.
  • Pour the rice and lentils in the sauté pan, stir-fry them for 5 minutes.
  • Add 2 shrimps, filtered broth, a little water to cover the vegetables and cook without covering for 20 minutes.
  • There should be no water left, the rice and lentils must be tender.
  • Stir-fry the remaining shrimps in a frying pan over high heat with a little oil and the chopped parsley.
  • Peel the tomatoes and cut them into quarters.
  • Serve the rice and lentil shrimps along with the tomatoes.

Recipe tips

  • Balance starts with three regular meals a day.