Seafood with Green Lentils
Recipe #110. Ready in about 15 minutes. Servings 5. Shrimp and crabmeat simmered into a French green lentil base with tomatoes and Sauvignon Blanc. Per serving: 277 Calories; 9.2g Fat; 8.3g Carbs; 36.7g Protein; 3.1g Sugars.
Nutrition
Ingredients
| 5 ounces | 140 g | crabmeat |
| 1 1/2 pounds | 680 g | shrimp, cleaned and deveined |
| 1 cup | 240 ml | French green lentils |
| 1/2 can | diced tomatoes (14-ounce can) | |
| 2 tablespoons | 30 ml | butter, at room temperature |
| 2 | garlic cloves, minced | |
| 1 1/2 tablespoons | 23 ml | apple cider vinegar |
| — | sea salt and ground black pepper, to taste | |
| 1 cup | 240 ml | vegetable broth |
| 1/3 cup | 80 ml | Sauvignon Blanc |
Instructions
Press the "Sauté" button to preheat your Instant Pot. Melt the butter. Then, sauté the garlic until aromatic about 40 seconds.
Now, add the canned tomatoes, Sauvignon Blanc, broth, vinegar, salt, black pepper, and lentils to your Instant Pot.
Secure the lid and choose the "Manual" setting. Cook for 6 minutes at High pressure. Once cooking is complete, use a quick release; carefully remove the lid.
Press the "Sauté" button again. Stir in the shrimp and crabmeat; simmer until they become pink. Ladle into soup bowls. Bon appétit!