Name: Mediterranean Lentil & Seared Shrimp Dinner Bowls
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup dry green or brown lentils, rinsed; 3 cups water or low-sodium vegetable broth; 1 lb large shrimp, peeled and deveined; 2 tbsp olive oil, divided; 1 tsp smoked paprika; 1/2 tsp ground cumin; 1/2 tsp garlic powder; 1/2 tsp kosher salt, divided; 1/4 tsp black pepper; 1 cup cherry tomatoes, halved; 1 cup Persian cucumber, diced; 1/2 small red onion, finely diced; 1/4 cup Kalamata olives, pitted and sliced; 1/4 cup crumbled feta cheese; 1/4 cup fresh parsley, chopped; Zest and juice of 1 lemon; 1 clove garlic, minced; 2 tsp red wine vinegar; 1/2 tsp dried oregano; Pita or naan, to serve (optional)

Mediterranean Lentil & Seared Shrimp Dinner Bowls

TenderNoodle5877

These Mediterranean Lentil & Seared Shrimp Dinner Bowls are a perfect harmony of hearty lentils, juicy seared shrimp, and a vibrant tomato-cucumber salad. The lentils offer earthy depth, while the shrimp bring a smoky, savory kick thanks to bold spices. Crisp veggies, briny olives, and feta add brightness and creamy tang, making each bite full of contrasting flavors and textures. Finished with fresh herbs and lemon, this bowl is nourishing, satisfying, and visually stunning—a dinner that feels both healthy and indulgent, perfect for a cool California evening.

Ingredients

Instructions

In a medium saucepan, combine rinsed lentils and water/broth. Bring to a boil, then reduce to a simmer. Cover and cook for 20-25 minutes until just tender. Drain any excess liquid and season with 1/4 tsp salt. Set aside.
While lentils cook, pat shrimp dry. In a bowl, toss shrimp with 1 tbsp olive oil, smoked paprika, cumin, garlic powder, 1/4 tsp salt, and black pepper.
Heat a large skillet over medium-high heat. Add shrimp in a single layer and sear for 1-2 minutes per side, until pink and opaque. Transfer to a plate.
In a bowl, toss cherry tomatoes, cucumber, red onion, olives, feta, and half the parsley with lemon zest and juice, red wine vinegar, remaining 1 tbsp olive oil, minced garlic, and oregano. Season with a pinch of salt and pepper.
To assemble bowls, divide lentils among 4 bowls. Top with tomato-cucumber salad and arrange shrimp on top. Sprinkle with remaining parsley and extra feta if desired. Serve with warm pita or naan on the side if using.