My Eat, Pray, Love - Spiced Shrimp and Red Lentil Puree

I read Eat, Pray, Love by Elizabeth Gilbert. And while I was slightly appalled at her self-indulgent, narcissistic drivel, I did marvel at her ability to self-promote (on Oprah - twice!!!). However, I seethed with jealousy over her foodie binges in Italy. (Full disclosure, I also read her tome on marriage, Committed, but couldn't finish it. Dry and boring like a steak at a chain restaurant. NOT recommended for Book Club!) And when I finished the book, I couldn't help wondering why she didn't continue her gastronomic gorging in India. Surely a nation as vast as India would hold even more as many culinary adventures as Italy did. So, after seeing Ms. Gilbert's mug all over television this week (Lord, not to mention Julia Roberts' and Javier (yum!) Bardem's), I thought I would whip up my own version of Eat (something warm and delicious) Pray (not to overcook or over-spice) Love (something my husband and kids would also enjoy). So, in a nod to the Indian cuisine so overlooked in the book, I made this:

Lentil Puree:
3 Tbl. Olive Oil
Onion - 1 large Spanish, diced
Garlic - 4 large cloves, diced
Ginger - 2 Tbl. fresh, diced
Carrots - 3 medium, diced
Red Lentils - 2 cups
Vegetable Stock - 5 - 6 cups

Saute onion, garlic, ginger and carrots in olive oil until softened. Add lentils and stock and bring to a boil for 3 - 5 minutes. Lower heat, cover and simmer for 15 - 20 minutes until desired consistency.

Can be made ahead, refrigerated, and served to vegans...
OR, you can add


Spiced Shrimp:
1 lb. 16-20 Shrimp - Peeled, deveined, tail off
1/2 tsp. ea.: Ground Ginger, Ground Cayenne Pepper, Ground Tumeric, Ground Nutmeg, Ground Cumin; 1/4 tsp. of Ground Cinnamon; 2 tsp. Kosher Salt and 3 Tbl. cornstarch.

Mix spice mixture and cornstarch together. Lightly dredge each side of shrimp in mixture. Pan sautee in olive oil (flecked with hunks of fresh garlic...or not), for 2 minutes first side, 2 minutes second side.

Serve on top of lentil puree with limes for a citrus zing. Yum.

(Note: My little trio prefers chicken breast chunks instead of shrimp. Prepare the same way, just cook chicken breast chunks thoroughly, approximately 4-5 minutes per side for a 2x2 inch chunk)