Tunisian-Spiced Shrimp, Lentil & Zucchini Stew
with Apricot-Almond Grains, Harissa Aioli & Feta
- Eggs
- Milk
- Shellfish
- Tree Nuts
In developing Low-Lift suppers, our chefs used their tool kit of culinary hacks and fresh, flavorful ingredients to craft easy-cook meals that will fast-track you to dinner in under 20 minutes. Tender lentils and zucchini simmer in a Tunisian-spiced tomato stew over apricot-studded grains with spinach, chimichurri, feta, and harissa aioli. Quick, delicious, and ready when you are!
Ingredients
1 unit
Harissa Aioli
(Contains: Eggs)
½ cup
Feta Cheese
(Contains: Milk)
1 unit
Zucchini
5 ounce
Spinach
1 unit
Crushed Tomatoes
10 ounce
Shrimp
(Contains: Shellfish)
1 unit
Lentils
1 ounce
Dried Apricots
1 unit
Microwavable Grain Blend
2 ounce
Chimichurri
1 tablespoon
Tunisian Spice Blend
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Wash and dry produce.
Trim and quarter zucchini; cut crosswise into ½-inch-thick quarter-moons.
In a large pot, combine zucchini, lentils and their liquid, crushed tomatoes, Tunisian Spice Blend, and a drizzle of olive oil; season with salt and pepper. Stir to combine.
Cover and bring to a boil over medium-high heat. Once boiling, reduce heat to medium; uncover and cook, stirring occasionally, until zucchini is tender and stew has thickened, 4-5 minutes.
While stew cooks, in a medium microwave-safe bowl (large microwave-safe bowl for 4 servings), toss together grain blend, apricots, a drizzle of olive oil, and a pinch of salt.
Cover tightly with plastic wrap. Microwave until grains are warmed through, 2–3 minutes (3–4 minutes for 4).
Carefully remove plastic wrap. Add almonds and stir to combine.
Once stew has thickened and zucchini is tender, reduce heat to low. Add chimichurri and spinach to pot; cook, stirring, until spinach has wilted. TIP: Depending on the size of your pot, you may need to add spinach in batches.
Divide lentil and zucchini stew between bowls. Top with apricot-almond grains. Drizzle with as much harissa aioli as you like. Garnish with feta and serve.
