Beluga lentils with shrimp tails

Ingredients

• 200 g beluga lentils
• 2 shallots
• 2 zucchinis
• 1 Lime
• 5 lime leaves
• 4 tbsp olive oil
• Salt
• Pepper (freshly ground)
• 600 g shrimp (peeled and deveined)

Instructions

1. 1.

   Rinse the lentils under cold water and soak them for at least 2 hours in cold water. Peel and finely dice the shallots. Wash, trim, and coarsely grate the zucchinis. Rinse the lime hot, squeeze half of it, and quarter the remaining part.

2. 2.

   Bring the lentils with 350 ml water and the lime leaves to a boil, then simmer over medium heat for 25-30 minutes. Heat 2 tbsp oil in a pan, add the shallots and sauté for 1-2 minutes until translucent. Add the zucchinis, cook briefly, and season with salt, pepper, and lime juice.

3. 3.

   Wash the shrimp, drain, and sear them in another pan with oil until golden brown on all sides. Season with salt and pepper. Drain the cooked lentils, mix with the zucchini, stir briefly, taste, and serve together with the shrimp and a lime quarter in small bowls.