Harissa Shrimp with Black Lentils

Servings: 2 | Serving size: 4 ounces shrimp with lentils and sauce

Cooking time: 30 minutes (does not include chilling time)

This recipe can easily be multiplied and will keep well, refrigerated, about 48 hours.

Place the shrimp, the shallots, the harissa, and 1/8 tsp salt in a small bowl. Mix together and place in the refrigerator for at least 30 minutes. (This can be done the night before.)

Place the yogurt, 1/2 cup parsley, and mint in a small bowl and fold together. Set aside in the refrigerator to chill.

Place the water in a medium saucepan over high heat.

Bring to a boil and add the lentils. Reduce the heat to a simmer and cook the lentils, covered, for 20 minutes.

Remove the lentils from the heat, drain, and set aside.

When ready to cook, place 2 teaspoons olive oil in a medium saucepan over medium-high heat. Add the white part of the green onions and cook for about 2 minutes, stirring frequently.

Add the cooked lentils, the remaining 1/8 tsp salt, the rest of the parsley, the green part of the green onions, fresh ground black pepper to taste, and 2 teaspoons olive oil, then stir. Cook until the lentils are heated through.

Reduce heat to warm.

In a separate large skillet, place 2 teaspoons of olive oil over medium-high heat. Add the shrimp and marinade and cook for 6 minutes, then turn the shrimp over and cook for another 4 minutes or until the shrimp are just cooked through. 

Serve the shrimp over the lentils and top with the yogurt sauce.