Quick and Easy Garlic Prawns with Lentils Recipes for Busy Weeknights

Don't let the word 'lentils' scare you off! This isn't your grandma's lentil soup. These little legumes are super versatile and pair beautifully with the prawns. They soak up the savoury garlic-infused sauce, creating a rich and satisfying meal that's packed with protein and fiber.

Let's face it, sometimes we crave a meal that's deliciously simple yet insanely satisfying. You know, the kind of dish that makes you wanna lick the plate clean? Well, I'm here to tell you about a culinary love story that's about to blow your tastebuds away!

What Makes This Recipe So Special?

Easy Peasy: This dish is a serious time-saver. We're talking minimal prep, minimal cooking time, and maximum deliciousness.

Flavor Bomb: The combination of garlic, prawns, and lentils creates a harmonious symphony of flavours that will leave your taste buds singing. Plus, you can easily customize it with your favorite spices and herbs.

Healthy & Hearty: Packed with protein and fiber, this meal is perfect for a healthy and satisfying weeknight dinner.

This is the kind of food one can serve and eat no matter what the season. It has a fresh flavour that comes from the coriander.  Not my favourite herb, but it does work here as it cools off the heat from the dried chilli flakes. I might try it sprinkled with fresh basil or parsley next time.  And I certainly will make this again. Serve this delicious dish with a side of crusty bread for dipping, and enjoy the flavor explosion! Simply delicious.

Pro tip: For extra flavour, try adding a squeeze of lemon juice or a splash of white wine to the sauce.

Prep Time: 15 minutes
Cook Time: 20-30 minutes
Serves: 2

400g fresh prawns, deveined
1 pinch dried chilli flakes
1 lime, zest and juice
2 cloves garlic, crushed
2 tbsp olive oil
200g dried lentils
350ml water or fish stock

For the dressing:
2 tbsp soy sauce
1 tbsp honey
1 tbsp white wine vinegar
3 tbsp sesame seeds
a handful of fresh coriander, chopped

1.Place the deveined prawns in a bowl. In a separate bowl mix the dried chilli flakes, lime zest and juice, garlic and oil. Pour over the prawns and place in the fridge to marinade.

2. Put the lentils in a pot with the water or stock. Bring to the boil. Reduce heat and simmer for 20 minutes, adding more water if necessary.

3. For the dressing, add the remaining chilli flakes, soy sauce and vinegar and mix together in a bowl.

4. The water or stock should have evaporated by now so spoon the dressing over the hot lentils and add the sesame seeds. Mix well.

5. Heat a large pan. Remove the marinating prawns from the fridge and lift them from the bowl onto the heated pan and fry for two minutes until golden in colour. Add the marinade and bring it to a boil.

6. Fold the chopped coriander through the lentils. Serve on plate and top with prawns and any leftover juice.