Asian Prawn and Lentils

Lentils are so under-rated, or even not cooked at all, by so many people! If you're one of them, then hopefully this Asian Prawn and Lentils recipe will bring you round to appreciating them as much as I do! It's very easy to make but really delicious and jolly healthy. It can be served as a great starter at a dinner party or as the main for a simple lunch or supper.

Print Recipe

Prep Time 15

Cook Time 25

Resting Time 4

Total Time 45

Servings: 4 people

Cuisine: ASIA, Fusion

Calories: 1234

Ingredients Method

Ingredients

Stage 1: 2 Tbsp olive oil
1 red chilli deseeded and finely chopped
1 lime zest and juice
2 large garlic cloves crushed
350 g raw tiger prawn peeled
Stage 2: 200g dry Puy lentils
water
Stage 3: 2 Tbsp light soy sauce
1 Tbsp clear honey
1 Tbsp rice wine vinegar
Another red chilli deseeded and finely chopped
3 Tbsp sesame seed toasted
To serve: a large handful fresh coriander chopped roughly

Method

Mix Stage 1: ingredients: together well in a bowl then stir in the prawns. Cover and pop into the fridge.
Stage 2: While the prawns are marinating, cover the lentils with 1-2 cm of water in a pan. Bring to the boil then simmer for about 20 minutes, adding more water if necessary.
Mix Stage 3: ingredients (except the sesame seeds) together in a large cup. Drain the lentils and transfer to a mixing bowl. Pour in the mixture from the cup, add the sesame seeds then stir together well. Cover and keep warm.
Really heat a wok then fry just the prawns for a couple of minutes each side before adding the marinade and bringing briefly to the boil.
Fold the coriander into the lentils then serve a portion, covered with some of the prawns & juices, onto each plate.