Garlic prawns with Asian puy lentils

Don’t dismiss lentils too quickly – they’re filling, healthy and easy to combine with other flavours, as this dish proves.

  • Prep:15 mins
    Cook:20 mins
    Plus marinating
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 349
  • fat 12g
  • saturates 2g
  • carbs 29g
  • sugars 4g
  • fibre 5g
  • protein 33g
  • salt 1.89g


  • 400g raw, peeled tiger prawns, defrosted if frozen
  • 2 red chillies, deseeded and finely chopped
  • zest and juice 1 lime
  • 2 large garlic cloves, crushed
  • 2 tbsp oil
  • 200g Puy lentils
  • 2 tbsp soy sauce
  • 1 tbsp clear honey
  • 1 tbsp rice wine vinegar
  • 3 tbsp sesame seeds, toasted
  • bunch coriander, leaves roughly chopped


Most need no soaking and take only about 20 mins to cook into a spicy Indian dhal or to thicken a soup or ragout. Also, there’s no need to pre-soak Puy lentils – these peppery, dark green lentils take about 15-20 mins to cook until al dente and add texture and flavour to salads. Check individual packs for cooking instructions.


  1. Place the prawns in a shallow dish. Mix together half the finely chopped chilli, lime zest and juice, garlic and oil, then pour over the prawns. Cover and chill for 20 mins to marinate.

  2. Meanwhile, put the lentils in a pan, cover with twice their depth in water, bring to the boil, then simmer for 15-20 mins until tender. Top up the water if you need to.

  3. To make the dressing, put the remaining chopped chilli, the soy, honey and vinegar into a small bowl and stir together. Drain the lentils, then tip into a large bowl. Spoon over almost all the dressing while the lentils are hot, tip in the sesame seeds, then mix well.

  4. Heat a frying pan until really hot. Lift the prawns out of the marinade, then fry for 1-2 mins each side until pink and lightly golden. Pour in the marinade and bring to the boil. Fold the chopped coriander through the lentils, then spoon onto serving plates. Top with the prawns and any pan juices.

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