blissful eats with tina jeffers: Warm shrimp and lentil salad

Trying to navigate the world of dieting these days is like walking thru a minefield.  There is so much advice and it all seems to contradict itself.  I have been on every diet in the book since I was 8 years old.  I was the only kid I knew that had to go to a weight watchers weigh in instead of the park after school.  The second I announce that I am on a diet I go into a panic and all I can think about is all the food I need to deprive myself of and then I find myself reaching for a bag of chips.  I have found that the best way for me to lose weight is to not make any food off limits but to eat the foods I love in moderation.  Steering clear of processed and fast food is also a huge help to the waistline.  Nothing is off limits as long as I take the time to prepare it myself and limit my portions. 

By gathering the very best ingredients I can and treating them simply allows me to feel like everything I eat is an indulgence.  Like in this super simple salad, lightly sautéed shrimp combined with sweet cherry tomatoes and earthy lentils come together for a super healthy satisfying lunch or light dinner.   Eating dishes like this doesn’t feel like I’m depriving myself of anything, it even leaves room for a little dessert.

Warm shrimp and lentil salad

Serves 4

Ingredients:

2 cups French green lentils, rinsed

1 shallot, halved

1 teaspoon salt

1 tablespoon sherry vinegar

3 tablespoons olive oil

1 clove garlic chopped

1 pound shrimp, peeled and deveined

1 cup cherry tomatoes

¼ cup freshly chopped parsley

Method:

Place lentils and shallot in a medium saucepan with one teaspoon salt and cover with water by two inches.  Bring to a boil, then simmer, covered until lentils are tender, about 20 minutes.  Drain, discard shallot. 

In a large skillet, heat one tablespoon of olive oil over medium heat.  Add garlic and cook until softened.  Add the shrimp, season with salt and pepper and cook tossing occasionally, until shrimp are just cooked through, about 3 minutes. 

Combine vinegar and remaining two tablespoons of olive oil and season with salt and pepper.  Toss lentils, cherry tomatoes and parsley with vinaigrette.  Top with a few pieces of shrimp and garnish with additional parsley.