Shrimp and lentils are an easy, nutritious meal. Garlicky lentils are layered with seasoned shrimp and tender sauteed spinach for a wholesome 30-minute meal.

Ingredients

• 1 cup dried brown lentils, rinsed
• 1 tablespoon olive oil
• 1/8 teaspoon salt
• 2-1/2 cups vegetable broth
• 2 teaspoons garlic powder, divided
• 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
• 2 teaspoons seafood seasoning
• 2 tablespoons butter
• 1/2 teaspoon crushed red pepper flakes
• 2 teaspoons lemon juice
• 3 cups fresh baby spinach
• 1/4 teaspoon ground nutmeg
• 1/4 cup finely chopped sweet onion
• lemon wedges

Directions

1. Place the first 4 ingredients and 1 teaspoon garlic powder in a small saucepan; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 17-20 minutes.
2. Meanwhile, toss shrimp with seafood seasoning. In a large skillet, melt butter over medium-high heat. Add pepper flakes and remaining 1 teaspoon garlic powder; cook and stir 30 seconds. Add shrimp; cook and stir until shrimp turn pink, 3-4 minutes. Stir in lemon juice; remove from pan and keep warm.
3. Add spinach and nutmeg to pan; cook and stir over medium-high heat just until spinach is wilted. Remove from heat.
4. To serve, divide lentils among 4 bowls. Top with spinach, shrimp and onion. Serve with lemon wedges.