500g large shrimps
1 cup green lentils
2 tomatoes, chopped
2 carrots, chopped
1 onion, chopped
1 leek, chopped
2 garlic cloves, chopped
2 sprigs fresh basil, chopped
2 stalks celery, chopped
1/2 cup fresh parsley leaves, chopped
1/2 teaspoon ground coriander
1 bay leaf
2 sprigs fresh thyme
1 cup dry white wine
1 tablespoon olive oil
1/2 tablespoon butter

Melt butter in a saucepan over medium heat. Add the lentils, half the chopped onion and the bay leaf to the saucepan. Bring to a boil. Simmer until lentils are tender-for about 45 minutes. Meanwhile peel the shrimps and keep aside. In a skillet, heat the olive oil and add the rest of the onion, leek, garlic, basil, celery, parsley and coriander. Sauté for 10 minutes. Add the shrimps, wine and tomatoes. Simmer for about 10 minutes. Put the lentils into bowls and place the shrimps on top. Garnish with thyme sprigs.