Tomato Seafood Stew with Red Lentil Rotelle

seafood stew 4

Tomato Seafood Stew with Red Lentil Rotelle

Created by Wendy at Fit-and-Frugal.com Tomato Seafood Stew with Red Lentil Rotelle is a delicious stew which incorporates Ancient Harvest lentil rotelle and seafood with fresh vine ripe tomatoes.

Prep Time: 20
Total Time: 40


  • 2 teaspoons olive oil
  • 1 medium onion, chopped
  • 1 leek, white portion, halved, washed, and thinly sliced
  • 3 cloves garlic, minced
  • 2 cups fish or vegetable stock or water
  • 1 green pepper, seeded and chopped
  • 1 red pepper, seeded and chopped
  • 1 (14 oz) can crushed tomatoes
  • 2 cups or 1 can diced tomatoes
  • ½ cup dry white wine
  • 1 tablespoon fresh thyme, chopped
  • 1 pound firm white fish, skinned and cut into 1-inch chunks
  • 8 oz medium shrimp, peeled and deveined
  • 6 oz lump crabmeat
  • 1 (8 oz) package Ancient Harvest Protein Red Lentil Rotini
  • Salt and fresh ground pepper to taste


  1. In a large saucepan, heat olive oil on medium.
  2. Add onion and leek and stir until softened, 3 to 5 minutes.
  3. Stir in garlic and stir 1 minute.
  4. Add broth or water, peppers, tomatoes, wine and thyme.
  5. Increase heat to medium high and bring to a boil. Reduce heat to medium low and simmer, 10 minutes.
  6. While stew is simmering, cook pasta in a saucepan according to package directions. Drain, rinse, and set aside.
  7. Add fish, shrimp and crabmeat to stew and cook, covered, 5 minutes or until fish is opaque in center.
  8. Season with salt and pepper to taste.
  9. Stir in pasta to warm and serve immediately.
Servings: 4