Beluga Lentils with Shrimp Tails

Rinse the lentils and soak in cold water for at least 2 hours. Peel the shallots and chop finely. Rinse, pat dry, and coarsely grate the zucchini. Wash the lime in hot water, pat dry, squeeze the juice from half of the lime and cut the other half into quarters.

Drain the lentils and combine in a saucepan with 350 ml (approximately 1 1/2 cups) of water and the lime leaves. Bring to a boil and let simmer over medium heat for 25 to 30 minutes.

Heat 2 tablespoons of oil in a pan, add the shallots and sauté until translucent, about 1 to 2 minutes. Add the zucchini and continue to sauté. Season with salt, pepper, and lime juice. Remove from heat.