1. In a large pot, heat some olive oil over medium heat. Add chopped onion, carrots, and celery. Cook until vegetables are softened.
2. Add minced garlic and cook for another minute until fragrant.
3. Stir in lentils, vegetable broth, diced tomatoes, bay leaves, thyme, paprika, salt, and pepper. Bring to a boil, then reduce heat and let simmer for about 20 minutes.
4. Add shrimp and corn to the pot and cook for an additional 5-7 minutes until shrimp is pink and cooked through.
| Calories | Protein | Carbs | Fat |
|---|---|---|---|
| 320 | 25g | 30g | 10g |
| 1280 | 100g | 120g | 40g |
