Ingredients
Scale
- 3 cups uncooked green lentils
- 6 cups water
- 1/2 onion
- 1 garlic clove
- 4 tablespoons olive oil, divided
- 2/3 cup asparagus, chopped
- 2/3 cup red bell pepper, chopped
- 1 cup button mushrooms, sliced
- 11/2 cups white corn, uncooked
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound large raw shrimp, tail-off, peeled and deveined, drained
- 1 12-ounce Farmer John’s Smoked Sausage, chopped in rounds
Instructions
- Rinse lentils, do not soak.
- On a large 5-quart stock pot, place lentils, 1/2 piece of onion, garlic clove and water. Cook over medium-high heat until it reaches a rapid boil. Reduce heat and cook uncovered for 25 minutes or until lentils are tender. Strain lentils, discard onion pieces and garlic clove and return lentils to stock pot. Set aside.
- In a large skillet, heat 2 tablespoons oil over medium heat and combine asparagus, red bell pepper, mushrooms and white corn. Stir frequently and season with salt and pepper. Cook for approximately 7-10 minutes or until vegetables are tender. Set aside.
- On a separate non-stick pan, heat 2 tablespoons olive oil over medium-low heat. Add shrimp and cook until shrimp are pink and thoroughly cooked; approximately 4 minutes on each side. Place cooked shrimp in the skillet containing vegetables.
- On the same pan shrimp were cooked, cook sausage rounds over medium-high heat, stirring frequently for approximately 5 minutes or until the sausage begins to brown. Remove from heat and add to the skillet containing vegetables and shrimp.
- Toss vegetables, shrimp and sausage to combine and add them to the pot containing lentils. Place stock pot containing all ingredients back on the stove over medium heat for 5 minutes to warm. Toss ingredients to combine and serve.