Garlic prawns with Asian puy lentils

Garlic prawns with Asian puy lentils

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(48 ratings)

Prep: 15 mins Cook: 20 mins Plus marinating


Serves 4
Don't dismiss lentils too quickly - they're filling, healthy and easy to combine with other flavours, as this dish proves.

Nutrition and extra info

  • Easily halved

Nutrition: per serving

  • kcal349
  • fat12g
  • saturates2g
  • carbs29g
  • sugars4g
  • fibre5g
  • protein33g
  • salt1.89g
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  • 400g raw, peeled tiger prawn, defrosted if frozen
  • 2 red chillies, deseeded and finely chopped
  • zest and juice 1 lime



    The same shape, but smaller than…

  • 2 large garlic cloves, crushed
  • 2 tbsp oil
  • 200g Puy lentil



    The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

For the dressing

  • 2 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 tbsp clear honey
  • 1 tbsp rice wine vinegar
  • 3 tbsp sesame seed, toasted
  • bunch coriander, leaves roughly chopped


  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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Comments, questions and tips

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18th Jan, 2013
Not sure about this one. I thought I would love it... but I didn't :(. I think this is just my personal opinion though.
3rd Jan, 2013
Wonderful combination of flavours - very well thought out recipe - despite being so simple to make. The lime and honey go oh-so-well with the lentils, which go so well with the prawns. One of the best GoodFood recipes I've tried.
13th Dec, 2012
An unusual combination but absolutely delicious. Made it several times, a huge favourite for a quick light and healthy meal.
6th Oct, 2012
Did the recipe exactly, just halved it for two but wish I hadn't because it barely fed us. I imagine if you make it for 4 and there's just the two of you, you'll be just about satisfied. I wouldn't bother making it again though as it was very disappointingly bland.
19th Aug, 2012
This is one of my all time favourite recipes - I sometimes use salmon fillets instead of prawns (marinading the salmon in the same way and just increasing the cooking time as the salmon takes longer to cook than the prawns).
31st Mar, 2012
I used this recipe with razor clams instead of prawns, and it made a very good lunch - every bit as good as the Spanish dish which taught me to eat clams.
5th Aug, 2011
Lovely recipe, quick and simple to prepare. I had no seasame seeds, so I substitued with a little seasame oil instead, and used dried crushed chilies. I can t wait to try it with fresh ingredients, I think it will taste even better. Makes a lovely light lunch.
10th Jun, 2011
Self, wife & mother-in-law all thought this was terrible. Whoever thinks lime juice goes well with puy lentils needs a tast bud transplant.
10th May, 2011
I had very high hopes for this dish; it's my sister's all-time favourite Good Food recipe and as she raved about it thought I would try it. Was bitterly disappointed. The lentils had a reasonable flavour but I didn't think the prawns added anything to the dish at all. Might try the lentils again, but would serve with white fish (with chilli, lemon etc).
2nd May, 2011
Absolutely delicious! I didn't have any rice wine vinegar so used red wine vinegar instead but still turned out great. Will definitely make this again and again.


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