Ingredients: 

1/2 cup dried brown lentils, rinsed

1 tablespoon olive oil

1/8 teaspoon salt

1-3/4 cups water

2 tablespoons garlic powder, divided

1 pound uncooked shrimp (26-30 per pound), peeled and deveined

2 teaspoons seafood seasoning

2 tablespoons butter

1/2 teaspoon crushed red pepper flakes

2 teaspoons lemon juice

3 cups fresh baby spinach

1/4 teaspoon ground nutmeg

1/4 cup finely chopped sweet onion

Lemon wedges

Steps to Make It: 

Step 1: Place first 4 ingredients and 1 tablespoon garlic powder in a small saucepan; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 17-20 minutes.

Step 2: Meanwhile, toss shrimp with seafood seasoning. In a large skillet, melt butter over medium-high heat. Add pepper flakes and remaining garlic powder; cook and stir 30 seconds. Add shrimp; cook and stir until shrimp turn pink, 3-4 minutes. Stir in lemon juice; remove from pan and keep warm.

Step 3: Add spinach and nutmeg to pan; cook and stir over medium-high heat until spinach is wilted. Remove from heat.

Step 4: To serve, divide lentils among 4 bowls. Top with shrimp, spinach and onion. Serve with lemon wedges.

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