This Shrimp and Red Lentil Soup recipe was found on Giant Eagle after I had looked at everything I had in my fridge, freezer, and pantry. It was almost grocery day, so it was the perfect timing for using what I had on hand. On a cold night, it was exactly what I was craving.

While I love making soups, this recipe is great for cooks of any experience level. The longest part of this recipe is the time needed for the lentils to simmer and soften.

However, if you’re like me and enjoy cleaning the kitchen while cooking, then this is a perfect recipe to make. Everything needed to make the dish (utensils, cutting board, etc) can be hand-washed before the soup is even done cooking. In other words, clean-up is quick and your reward is a delicious soup.

Shrimp and Red Lentil Soup

Ingredients

4 Servings

3 Garlic Cloves, thinly sliced
1 Yellow Onion, diced
1 Tbsp Red Thai Curry Paste or Tomato Paste
2 tsp. Ground Cumin
6 cups Chicken Stock
2 cups Red Lentils
12 oz Large Shrimp, Cooked, Peeled & Deveined
1 cup Baby Spinach
1 Tbsp Olive Oil
Salt and Pepper
Optional: Pita Bread

Instructions

Heat olive oil in a pot on medium-high heat. Add the onions and garlic and cook for 5-6 minutes or until cooked through.

Add the tomato paste and cumin and cook for about a minute; then stir in the stock and salt and pepper. Stir in the lentils and simmer everything for about 30-40 minutes or until the lentils break down and are tender.

Add the shrimp cook and for another 10 minutes until the flesh is pearly/white, and opaque. Stir in spinach.

If you like spicy food, you can add your preferred hot sauce on top, or use red chili flakes for a bit of a kick. Serve with pita if desired.

Enjoy!

Related:

Lentil and Carrot Soup Recipe
Red Lentil Sweet Potato Soup Recipe
Pasta with Lentil Sauce Recipe