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Chutney-Glazed Shrimp with Lentils

Brown, green or black lentils are delicious in this dinner, but skip the red ones- they tend to fall apart when cooked through.

By The Good Housekeeping Test KitchenPublished: Mar 26, 2015

<p>Coat shrimp with a sweet, curry chutney before tossing with sliced zucchini, hearty lentils and fresh cilantro.</p><p><a href="http://offer4you.info/food-recipes/a1509/chutney-glazed-shrimp-lentils-recipe-ghk0415/%22 target="_blank"><em>Get the recipe for Chutney-Glazed Shrimp with Lentils »</em></a></p>

Emily Kate Roemer

Yields:

4

About 425 cals, 43 g protein, 57 g carbs, 3 g fat (0 g sat), 13 g fiber, 825 mg sodium.

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Ingredients

1 cup lentils
6 cups water
1/2 cup mango chutney
1/2 tsp. curry powder
3 medium zucchini, thinly sliced into half-moons
1 cup fresh cilantro
1/4 tsp. salt
1/2 tsp. pepper
1 lb. (31 to 35 count) shrimp, peeled and deveined

Directions

1. Step 1In 5-quart saucepot, combine lentils and water. Heat to simmering on high. Simmer 25 minutes or until lentils are tender, stirring occasionally.
2. Step 2In medium bowl, mix mango chutney, curry powder and pepper. Add shrimp; toss to coat. Arrange in single layer on foil-lined rimmed baking sheet. Broil on High 2 minutes or until shrimp is cooked through.
3. Step 3Drain cooked lentils well; return to pot, along with cooked shrimp, zucchini, fresh cilantro leaves, and salt. Toss to combine.

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