Balsamic lentils with Gamberetti

Name: Balsamic lentils with Gamberetti
Yield: 1
Ingredients: 12–16 raw shrimps (headless, in shell; fresh or frozen); 1 small onion; 1 Carrot; 100 g Mountain or cardinal lenses; 3-4 Tbsp Balsamic vinegar; 3 TABLESPOONS Olive oil; 7-10 Tbsp salt, pepper, sugar; 3-4 Stem(s) flat leaf parsley

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

12–16 raw shrimps (headless, in shell; fresh or frozen)
1 small onion
1 Carrot
100 g Mountain or cardinal lenses
3-4 Tbsp Balsamic vinegar
3 TABLESPOONS Olive oil
7-10 Tbsp salt, pepper, sugar
3-4 Stem(s) flat leaf parsley

Directions

1
Defrost the frozen shrimps. Peel onion and carrot, dice very finely. Heat 1 tablespoon of oil in a pot and sauté both in it. Add lentils and 300 ml water. Bring to the boil, cover and cook for 25-30 minutes.
2
Lenses may need to be drained. Season to taste with vinegar, salt, pepper and about 1 teaspoon sugar. Wash parsley, shake dry, cut into thin strips and mix in. Let it cool down.
3
Peel prawns, except for the tail fin. Cut the back lengthwise and remove the dark gut. Wash shrimps and pat dry.
4
Heat 2 tablespoons of oil in a frying pan. Fry the prawns for 3-4 minutes. Season with salt and pepper. Arrange on the lentil salad.