Lentil salad with prawns

Name: Lentil salad with prawns
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 2 Shallots; 200 g Carrots; 4 TABLESPOONS Oil; 2 Bay leaves; 200 g brown lentils; 1 collar flat leaf parsley; 5-7 TABLESPOONS white balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 TEASPOON Sugar; 1 Garlic clove; 24 raw shrimps (about 15 g each; without head, in shell); 1 untreated lemon

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 6

2 Shallots
200 g Carrots
4 TABLESPOONS Oil
2 Bay leaves
200 g brown lentils
1 collar flat leaf parsley
5-7 TABLESPOONS white balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 TEASPOON Sugar
1 Garlic clove
24 raw shrimps (about 15 g each; without head, in shell)
1 untreated lemon

Directions

1
Peel and finely dice the shallots. Peel, wash and finely dice the carrots. Heat 2 tablespoons of oil in a saucepan, sauté shallots in it, add carrots and bay leaf, sauté briefly. Add lentils, deglaze with 600 ml water. Bring to the boil, cover and cook over medium heat for 25-30 minutes.
2
Wash parsley, shake dry and cut into fine strips. Place the lentils in a bowl. Add vinegar. Season to taste with salt, pepper and sugar. Add the parsley and let it cool down. Peel garlic and chop finely. Peel the prawns, except for the tail fin, and remove the intestines. Wash the prawns and dab them dry. Wash lemon thoroughly and cut into slices. Heat 2 tablespoons of oil in a frying pan, add the prawns and fry them for 3-4 minutes, turning them over.
3
Peel the prawns, except for the tail fin, and remove the intestines. Wash the prawns and dab them dry. Wash lemon thoroughly and cut into slices. Heat 2 tablespoons of oil in a frying pan, add the prawns and fry them for 3-4 minutes, turning them over. Just before the end of the frying time, add garlic and lemon wedges. Season with salt and pepper. Arrange on plates in portions
4
Waiting time 1 hour