Ingredients:

Olive oil
1 cup onion, diced
3 cloves garlic, minced
1 serrano or jalape�o pepper, minced
1 poblano pepper, diced
1 stalk celery, diced
2 small carrots, diced
2 Roma tomatoes, diced
3 tablespoons tomato paste
5 cups chicken or vegetable broth
1 cup uncooked lentils
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon oregano, crushed
Juice of 1/2 lemon, reserve other half for garnish
2 small calabacitas or zucchini, sliced (about 2 full cups)
Cilantro, chopped for garnish

You Will Also Need:
1 pound medium-large shrimp, peeled and cleaned
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon smoked paprika
2 tablespoons hot sauce (Tapatio, Cholula or Valentina)
2 tablespoons olive oil

In a large skillet, preheat 2 tablespoons of olive oil at medium for 2 minutes. Add the onion, garlic, jalapeno, poblano, celery and carrots. Season lightly with salt and pepper and saute for 5 to 6 minutes.

Add the tomatoes and tomato paste and cook for another 2 minutes. Add the broth, bring to a boil and reduce to a simmer. Taste for salt. Add the lentils, cumin, paprika, oregano and lemon juice. Cover and cook at a steady simmer for 30 minutes. Add the calabacitas and cook for another 15 minutes. If lentils are still firm, add an additional 5 minutes cooking time.

During the last 15 minutes, preheat a pan to medium/high heat. In a bowl or on a plate, toss shrimp with salt, pepper, paprika, hot sauce and olive oil. When pan with oil is hot, sear and cook the shrimp for 2 minutes per side. Transfer shrimp to skillet with lentils and push down slightly into warm broth. Cover skillet, turn heat to low and cook for just 5 more minutes. Remove from heat and let sit for 10 minutes.

Sounds amazing.