Herb-Roasted Shrimp with Fall French Lentils and Coconut-Turmeric Sauce

Herb-Roasted Shrimp with Fall French Lentils and Coconut-Turmeric Sauce

There’s something particularly comforting about a lentil-based dish with warming turmeric, and this recipe from Kitchen Table combines the tastes of fall in a high-protein, low-fat plate that is as beautiful as it is satisfying. Hearty herb-roasted shrimp take center stage in this dish, and topped with a sprinkle of spices or edible flowers presents impressively whether treating yourself or a small dinner party to a nutritious meal.

90 min

4-6 Adults

Dairy-Free, Gluten-Free, Low-Sugar, Nut-Free, Soy-Free, Vegan, and Vegetarian


Herb-Roasted Shrimp Ingredients

  • 20 shrimp, peeled and devein (u8-u12 shrimp size)
  • 1 cup olive oil
  • 5 garlic cloves, smashed
  • 1 shallot, roughly chopped
  • 2 Tbsp. fresh thyme, stem removed and roughly chopped
  • 2 Tbsp. fresh parsley, roughly chopped
  • 2 Tbsp. fresh rosemary, stem removed and roughly chopped
  • 1 whole lemon, juiced (seeds removed)
  • 1 Tbsp. salt
  • 6 turns fresh black pepper, from pepper mill

Fall French Lentils Ingredients

  • 1 cup onion, small diced
  • 1/2 cup celery, small diced
  • 1/2 cup carrots, peeled and small diced
  • 5 garlic cloves, minced
  • 1 Tbsp. ground sumac
  • 1 cinnamon stick, toasted
  • 1 fresh bay leaf
  • 1/2 Tbsp. rosemary, stem removed and chopped
  • 1 Tbsp. thyme, stem removed and chopped
  • 2 cups vegetable stock
  • 1/4 cup olive oil + 1 Tbsp. olive oil saved for end
  • 1 Tbsp. sea salt
  • 8 turns black pepper, from pepper mill
  • 2 cups black beluga lentils, rinsed with cold water
  • 1/4 cup white wine

Coconut-Turmeric Sauce Ingredients

  • 4 1/2 cups coconut cream
  • 1 1/2 cups water
  • 3 Tbsp. ginger, peeled and sliced
  • 1 shallot, sliced
  • 5 garlic cloves, root end removed
  • 1 cup potato, peeled and large dice (no purple potatoes)
  • 2 Tbsp. ground turmeric
  • Sachet (Cheese Cloth Bag Holding Aromatics)
    • 3 dried mushrooms
    • 1 cinnamon stick , toasted
    • 3 star anise, toasted
    • 1 fresh bay leaf
    • 3 cardamom pods, toasted
  • When Blending
    • 1 Tbsp. sea salt
    • 7 turns white pepper, from pepper mill
    • 1 Tbsp. Banyuls vinegar


Hi! We'd like to ask that you login or register above to view the content. We promise we won't sell, rent, or otherwise give-away your information. We would also like to send updates every so often and if you prefer not to receive them, just let us know by hitting the unsubscribe on the first email you receive, or pro-actively send an email to inquiries@1440.org, we're happy to help.

Additional Notes

Plating Suggestions

To plate as pictured, place two spoonfuls of Coconut-Turmeric Sauce on the plate, spread in a circular motion and serve Fall French Lentils in center of the sauce. Place shrimp on top, and garnish with fresh herbs or edible flowers.

Leave a Comment

You must be logged in to post a comment.