Best Garlic Prawns With Asian Puy Lentils Recipes

GARLIC PRAWNS WITH ASIAN PUY LENTILS

Garlic Prawns With Asian Puy Lentils image

Don't dismiss lentils too quickly - they're filling, healthy and easy to combine with other flavours, as this dish proves. From bbcgoodfood.com

Provided by Chef Citron

Categories < 60 Mins

Time 35m

Yield 4 , 4 serving(s)

Number Of Ingredients 11

Ingredients

400 g peeled tiger shrimp, raw (defrosted if frozen)
2 red chilies, deseeded and finely chopped
zest and juice 1 lime
2 large garlic cloves, crushed
2 tablespoons oil
200 g puy lentils
2 tablespoons soy sauce
1 tablespoon clear honey
1 tablespoon rice wine vinegar
3 tablespoons sesame seeds, toasted
1 bunch coriander, leaves roughly chopped

Steps:

Place the prawns in a shallow dish.
Mix together half the finely chopped chilli, lime zest and juice, garlic and oil, then pour over the prawns. Cover and chill for 20 mins to marinate.
Meanwhile, put the lentils in a pan, cover with twice their depth in water, bring to the boil, then simmer for 15-20 mins until tender. Top up the water if you need to.
To make the dressing, put the remaining chopped chilli, the soy, honey and vinegar into a small bowl and stir together. Drain the lentils, then tip into a large bowl. Spoon over almost all the dressing while the lentils are hot, tip in the sesame seeds, then mix well.
Heat a frying pan until really hot. Lift the prawns out of the marinade, then fry for 1-2 mins each side until pink and lightly golden. Pour in the marinade and bring to the boil.
Fold the chopped coriander through the lentils, then spoon onto serving plates. Top with the prawns and any pan juices.

FRENCH LENTILS WITH GARLIC AND THYME

French Lentils With Garlic and Thyme image

This is a classic French way to cook lentils, and it's very easy. Aromatics are sautéed and then simmered with French lentils, also known as Le Puy lentils, for 20 to 25 minutes. It is an easy side dish (shown here with cod baked with prosciutto), redolent of a Provencal feast.

Provided by Nigella Lawson

Categories weekday, side dish

Time 40m

Yield 6 servings

Number Of Ingredients 8

Ingredients

3 tablespoons olive or vegetable oil
1 onion, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
1 carrot, peeled and finely chopped
2 1/4 cups French lentils
1 teaspoon dried or fresh thyme
3 bay leaves
1 tablespoon kosher salt

Steps:

Place a large saucepan over medium heat and add oil. When hot, add chopped vegetables and sauté until softened, 5 to 10 minutes.
Add 6 cups water, lentils, thyme, bay leaves and salt. Bring to a boil, then reduce to a fast simmer.
Simmer lentils until they are tender and have absorbed most of the water, 20 to 25 minutes. If necessary, drain any excess water after lentils have cooked. Serve immediately, or allow them to cool and reheat later.

Nutrition Facts : @context http, Calories 330, UnsaturatedFat 7 grams, Carbohydrate 49 grams, Fat 8 grams, Fiber 8 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 259 milligrams, Sugar 3 grams, TransFat 0 grams