Prawns on balsamic lentil salad

Name: Prawns on balsamic lentil salad
Yield: 1
Ingredients: 24 raw shrimps (approx. 250 g; without head, in shell; fresh or frozen); 2 Shallots; 2 Carrots; 4 TABLESPOONS Oil; 200 g Mountain or cardinal lenses; 2 Bay leaves; 5-7 TABLESPOONS white balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 collar flat leaf parsley; 1 Organic Lemon; 1 Garlic clove

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

24 raw shrimps (approx. 250 g; without head, in shell; fresh or frozen)
2 Shallots
2 Carrots
4 TABLESPOONS Oil
200 g Mountain or cardinal lenses
2 Bay leaves
5-7 TABLESPOONS white balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 collar flat leaf parsley
1 Organic Lemon
1 Garlic clove

Directions

1
TK-##Shrimp## defrost. Peel ##shallots## and ##carrots##, dice very finely. Heat 2 tablespoons of oil in a pot and sauté both in it. Add lentils, bay leaf and 600 ml water.
2
Bring to the boil, cover and cook for 25-30 minutes.
3
Remove the laurel, drain the lenses if necessary. Season to taste with vinegar, salt, pepper and about 1 teaspoon sugar. Wash parsley, shake dry, cut into strips and mix in. Let it cool down.
4
Wash lemon hot and cut into slices. Peel garlic and chop finely. Peel prawns, except for the tail fin. Cut the back lengthwise and remove the dark gut. Wash the shrimps and dab dry.
5
Heat 2 tablespoons of oil in a frying pan. Fry the prawns for 3-4 minutes. Fry the garlic and lemon briefly. Season with salt and pepper. Arrange on the lentil salad.