Prawns and lentils with roasted cherry tomatoes
Enjoy this fresh, hearty and slightly spicy dish on warm summer evenings.
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Ingredients
Portions:
4
150 g
prawns, peeled and deveined
100 g
green lentils
100 g
cherry tomatoes
For the vegetable broth:
500 ml
vegetable broth
For the vegetables:
50 g
courgette, diced
50 g
carotte jaune, diced
1 piece
stem onion, sliced
1 piece
oignon, chopped
For the sauce:
100 ml
tomato coulis
50 ml
whole milk
2 tbsp
huile d'olive casa
2 clove
ail, minced
sel fin
thyme, a pinch
chili spice, a pinch
paprika fumé, a pinch
poivre blanc moulu
For the garnish:
10 g
fresh chervil, chopped
10 g
parsley, chopped
10 g
fresh coriander, chopped
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Rinse the green lentils under cold water and place them in a pot. Add 500 ml of vegetable broth and bring to a boil. Reduce the heat and simmer for 15 minutes until the lentils are tender.
- Preheat the oven to 200°C. Place 100 g of cherry tomatoes on a baking sheet, drizzle with 1 tbsp of huile d'olive casa, and season with sel fin and thyme. Roast for 10 minutes until the tomatoes are soft and slightly caramelized.
- In a large pan, heat 1 tbsp of huile d'olive casa over medium heat. Add 1 piece of chopped oignon and 2 minced cloves of ail. Sauté until the onion is translucent.
- Add 150 g of prawns to the pan and cook for 2-3 minutes until they turn pink. Stir in 100 ml of tomato coulis, 50 ml of whole milk, and a pinch each of chili spice, paprika fumé, and poivre blanc moulu. Simmer for another 5 minutes.
- Combine the cooked lentils, roasted cherry tomatoes, 50 g of diced courgette, 50 g of diced carotte jaune, and 1 sliced stem onion into the prawn mixture. Stir well to combine and heat through.
- Garnish with 10 g each of chopped fresh chervil, parsley, and coriander. Serve immediately.
For added flavor, consider marinating the prawns in a mixture of lime juice and garlic for 30 minutes before cooking.
This dish pairs well with a crisp white wine to complement the seafood and fresh herbs.