Garlic Lentils & Lemon Oregano Shrimp

I have no idea why, but lately I sort of fell in love with beans. I used to buy them canned, but when Kyle (a.k.a my health nut fiance) showed me the amount of sodium in each can, I just couldn't go back. Now, I've been cooking dry beans and topping it off with greens and protein! I hope you enjoy this recipe of mine - garlic lentils and lemon oregano shrimp. The mixture of warmth and cool freshness makes it a healthy comfort meal - suitable for lunch or dinner and perfect for 4 servings. Anyhoo, let's get started!

You'll need:

• A rice cooker
• A skillet
• Olive oil
• 3 cloves of garlic, minced
• 2 cups of green lentils
• 6 cups of water
• A colander
• A bag of frozen cooked shrimp
• 1/4 cup of lemon juice
• Dried oregano (amount depends on taste preference)
• Ground black pepper (to taste)
• 2 tomatoes
• A handful of kale

Instructions:

1. Saute garlic and 3 tbsp. of olive oil in skillet over low-medium heat until soft.
2. Pour the sauteed garlic/oil mixture, lentils, and water into your rice cooker. Stir all together.
3. Turn on rice cooker and leave for about 30 minutes.
4. While the lentils are cooking, quickly thaw the frozen shrimp by running it under cold water in a colander for 5 minutes.
5. Once thawed, remove the tails from the shrimp.
6. On your skillet, over low-medium heat again, place your shrimp, lemon juice, oregano, and ground black pepper. Cook for 10 minutes, stirring often. Then, put aside.
7. Dice your tomatoes, cut your kale, and put aside.
8. Once your lentils are cooked, combine the lentils, tomatoes, and kale in a serving bowl. 
9. Serve the garlic lentils topped with the lemon oregano shrimp. Bon appetit!

Are you a "bean-lover" too? Let me know in the comments!