Lentil & Shrimp Paella – Lentils.org

Ingredients

• 1 tsp (5 mL) saffron threads
• 2 Tbsp (30mL) olive oil
• 2 cups (500 mL) finely sliced leek (green and white)
• 4 garlic cloves, chopped
• 1 cup (250 mL) Arborio or medium grain white rice
• 1/2 cup (125 mL) chopped Roma tomato
• 3 cups (750 mL) hot, low-sodium vegetable or fish stock, divided
• 1 cup (250 mL) cooked green lentils
• 1 1/2 cups (375 mL) asparagus, cut in 1 inch (2.5 cm) pieces
• 3/4 lb (340 grams) raw shrimp, peeled and deveined
• to taste, salt and pepper
• 1/2 cup (60 mL) chopped fresh parsley
• dash, fresh lemon juice (optional)