Shrimp & Quick Marinade

• 1½ lb 680 g large shrimp, peeled and deveined, patted very dry
• 1 tsp extra-virgin olive oil
• 2 cloves garlic (finely minced)
• 1 tsp dried oregano
• ½ tsp dried dill
• ½ tsp red pepper flakes (or Aleppo pepper)
• Finely grated zest of ½ lemon
• Freshly ground black pepper

Sauce Base

• 1 tsp extra-virgin olive oil
• 1 large red onion (finely chopped (about 1½ cups))
• 1 small carrot (⅛-inch dice)
• 1 small red bell pepper (⅛-inch dice)
• 1 small zucchini (coarsely grated and squeezed dry)
• 3 cloves garlic (minced)
• 2 Tbsp tomato paste (no-salt-added if possible)
• 1 can (26 oz / ~737 g no-salt-added diced tomatoes, with juices)
• 1 cup cooked red lentils (blended perfectly smooth with ½ cup warm tomato sauce from the pan)
• 1 Tbsp fresh lemon juice (plus wedges to serve or 2 tsp red wine vinegar)
• ½ tsp dried oregano
• ½ tsp dried dill
• Freshly ground black pepper (to taste)

Finish & Garnish

• 2 oz 56 g reduced-sodium Greek feta, crumbled
• 6 Kalamata olives (pitted, finely chopped, rinsed and soaked 5 minutes in cool water, then patted dry)
• ¼ cup flat-leaf parsley (chopped)
• 2 Tbsp fresh mint (chopped)
• Optional to Serve (not included in nutrition: whole-wheat orzo or hearty whole-grain bread for dipping)