I've been trying to find a new recipe for shrimp and lentils and this is one of my best creations yet. Serve with crusty bread and if desired add your favorite hot sauce. This reminds me of a seafood gumbo with the added benefit of lentils. My husband has requested I try adding a firm fish next time as well.


Recipe Summary

15 mins
35 mins
50 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine lentils and seafood stock in a pot. Bring to a boil over high heat. Reduce heat to low and let simmer until lentils are tender, about 20 minutes.

  • While lentils are cooking, heat olive oil and chili oil in a skillet over medium-high heat. Saute onion, bell peppers, and garlic in the hot oil until soft, 5 to 7 minutes. Add shrimp and scallops; saute briefly, 3 to 5 minutes. Add lentils, reserving any remaining cooking liquid from the lentil pot.

  • Season with Italian seasoning, parsley, seafood seasoning, and salt. Add more stock or liquid reserved from lentils if needed. Let simmer over low heat for 15 minutes.

Cook's Notes:

You can use your own prepared broth instead of seafood stock. You can use ground black pepper instead of chili oil, if preferred.

I like to cook my lentils until they are very soft and just beginning to break apart.

I reserved the fluid the scallops came in and added it to the vegetables as well.

Nutrition Facts

431 calories; protein 40.3g; carbohydrates 46.2g; fat 9g; cholesterol 135.4mg; sodium 762.5mg. Full Nutrition