French Lentils with Kale and Shrimp

Cook the lentils, covered in boiling water until tender, 25 minutes. Drain, if there is any water remaining when done.

On a plate, toss the shrimp with the Herbs De Provence and crushed red pepper.

Heat 2 Tablespoons of oil in a medium skillet over medium-high. Arrange the shrimp to the hot oil in a single layer and sear for 2 minutes. Flip and sear 30 more seconds. Remove shrimp from pan and set aside.

Add the wine and deglaze the pan. Scrape up the good browned bits on the bottom of the pan. Once the liquid has mostly evaporated, add the garlic and allow it to bloom for 30 seconds. Add the kale and cherry tomatoes; saute until kale is wilted, 1 minute.

To the pot with the lentils, add the kale mixture and seared shrimp. Taste and season with salt and pepper, accordingly. Drizzle with remaining oil and spritz with lemon juice. Toss together and serve with the parsley as garnish!

Bistro eatin’, baby.