My Garlic Prawns with Lentils Recipe is the perfect meze or tapas dish to share.
Garlic prawns with a little chili is great, add some lentils, a good glug of olive oil and you’ve got a thing of beauty – the only other thing you need is some decent bread to mop up the juices and cold glass of white wine (or Rose as I’ve become quite partial to!)
I love lentils, I never did as a kid but as a mature (cough cough!) adult, I really enjoy lentils. I pretty much always cheat using pre-cooked lentils either from a tin or a packet. For this recipe you want the little brown lentils, puy or beluga are great. Big green lentils are a little overkill, so hunt out the small ones.
Garlic Prawns with Lentils Recipe
Serves 4 as a meze
Ingredients:
- 60ml extra virgin olive oil
- 6 anchovies
- 6 cloves garlic, sliced (quite thick)
- Small splash rose wine
- 1 vine ripened tomato, diced
- Handful parsley, chopped
- 1/2 tin (100g) precooked puy (or beluga) lentils
- 300g (give or take) king prawns
- Good pinch salt
- Squeeze of lemon
- Pinch dried chilli flakes
Method:
- Heat the oil in a pan and drop in the garlic and anchovies to warm through. Once the anchovies have dissolved add the prawns, chopped tomato and rose wine (or white). Let these simmer slowly until the prawns are cooked through (a few minutes) and the wine is almost fully reduced.
- Add the pre-cooked lentils and leave these to wallow in the sauce for a few minutes, again, just long enough to warm through. If it’s getting too dry add a tablespoon water.
- Remove from the heat, stir through the parsley, season generously with salt, pinch chili flakes, probably another drizzle of olive oil and small squeeze of lemon, just a few drops..
- Serve with fresh bread, good wine and friends, treat it as a meze..
Garlic Prawns with Lentils Recipe
11th August 2020
: 4
: 5 min
: 12 min
: 17 min
: easy
Garlic Prawns with lentils recipe - perfect meze or tapas dish to share
Ingredients
- 60ml extra virgin olive oil
- 6 anchovies
- 6 cloves garlic, sliced (quite thick)
- Small splash rose wine
- 1 vine ripened tomato, diced
- Handful parsley, chopped
- 1/2 tin (100g) precooked puy (or beluga) lentils
- 300g (give or take) king prawns
- Good pinch salt
- Squeeze of lemon
- Pinch dried chilli flakes
Directions
- Step 1 Heat the oil in a pan and drop in the garlic and anchovies to warm through. Once the anchovies have dissolved add the prawns, chopped tomato and rose wine (or white). Let these simmer slowly until the prawns are cooked through (a few minutes).and the wine is almost fully reduced
- Step 2 Add the pre-cooked lentils and leave these to wallow in the sauce for a few minutes, again, just long enough to warm through. If it’s getting too dry add a tablespoon water.
- Step 3 Remove from the heat, stir through the parsley, season generously with salt, pinch chili flakes, probably another drizzle of olive oil and small squeeze of lemon, just a few drops..
- Step 4 Serve with fresh bread, good wine and friends, treat it as a meze..
