Lentil and Shrimp Soup

Total Time: 30 minutes
Serves: 4
Lentil and Shrimp Soup
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  • 1 lb lentils
  • 1 lb fresh peeled shrimp
  • 1 tomato
  • 1 small white onion
  • ¼ cup white wine
  • 5 garlic cloves
  • 1 bunch of cilantro
  • ½ cup chopped green onions
  • 1 jalapeno chilli
  • 1 tablespoon olive oil
  • 2 boiled eggs
  • salt and pepper


  1. Leave washed lentils soaking overnight.
  2. The next day, drain lentils, add clean water and boil with ¼ onion and a clove of garlic until lentils are soft. Strain and reserve the broth.
  3. Boil water in a pot and add a tablespoon of salt. Boil eggs for fifteen minutes and set aside.
  4. On a skillet, sauté the remaining garlic, green onions, onion, and chile, all previously chopped. Add the chopped tomatoes and stir.
  5. Separately sauté some previously chopped clean shrimp (save some for garnish), until pink. Add wine, stir for a few seconds, then remove from heat. Set aside.
  6. In a saucepan add the lentils and fried onions and tomatoes. Carefully stir until well blended. Simmer for 5 minutes over medium heat. Add some lentil broth.
  7. Add the chopped shrimp and cilantro, and season to taste.
  8. Peel eggs and slice. Set aside.
  9. Serve the shrimp then pour lentils over. Decorate with uncut shrimp and sliced egg and a bit of cilantro. Serve with white-rice, salad.
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