Roasted Shrimp With Green Lentil, Sun-Dried Tomato And Mint Salad

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1/4 cup extra-virgin olive oil

2 garlic cloves, minced

1 small onion, minced

1 small carrot, finely diced

1 small celery rib, finely diced

1 quart water

1 cup French green lentils, rinsed

1 bay leaf

6 sun-dried tomato halves (not oil-packed)

1/4 cup chopped mint

1 1/2 teaspoons balsamic vinegar

1 teaspoon honey

Salt and freshly ground pepper

1 pound large shrimp, shelled and deveined

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