Lentil bowl with shrimp and veggies

Ingredients (serves 1 person)

• •65g lentils (raw)
• •145g shrimp (raw, peeled & deveined)
• •60g bok choy (raw)
• •75g kale (raw)
• •120g beef broth (about ½ cup)
• •14g olive oil (1 Tbsp)
• •5g bean sprouts (raw)
• •1 tsp garlic powder (for seasoning shrimp)
• •1 tsp paprika (for seasoning shrimp)
• •2 tsp tamari (optional, for flavor)
• •Salt & pepper (to taste)

Instructions

1. 1.Place lentils in a pot with the beef broth (and extra water if needed to fully submerge). Bring to a gentle boil, then reduce heat and simmer until tender (about 20–25 minutes). Drain any excess liquid.
2. 2.While lentils cook, toss shrimp with garlic powder, paprika, tamari (optional), salt, and pepper.
3. 3.Heat half the olive oil in a pan over medium-high heat. Add shrimp and cook until pink and opaque (about 2-3 minutes per side). Remove and set aside.
4. 4.In the same pan, add remaining oil. Stir in bok choy and kale; sauté until they begin to soften (5-10 minutes). Season lightly with salt and pepper.
5. 5.Add everything into a bowl and a small handful of alfalfa sprouts (optional). Enjoy!