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 Apr, 2011
Absolutely gorgeous. Couldn't find puy lentils so had to use a can of green lentils instead which worked well. Don't know if it was because of the lentil substitution tho but the portion sizes were tiny.
21st Mar, 2011
I loved the flavour of the prawns, but the lentils were not for us. I will not be making the lentil part again
11th Dec, 2010
Will definitely make again. Very tasty. I made the lentils in good veg stock for extra flavour. The only down side was that I seem to have a lot of washing up!
30th Oct, 2010
Really enjoyed it. I added red peppers before cooking the prawns. Will be cooking this again.
22nd Oct, 2010
This was so tasty and a right hit with my partner, lentils wouldn't normally be his first choice but he has requested this again and I wil do it again for him and a friend tonight.
30th Sep, 2010
I made this for 2 and used a tin of puy lentils. It wasn't really enough to be honest. It was tasty though, so if I was to do it again, would either serve it as a starter or a light lunch with LOTS of bread.
3rd Aug, 2010
A wonderful recipe. Lovely served with mangetout and baby corn.
21st Jul, 2010
I expected this to be really bland but was very very suprised...was really quick to put together and made a lovely lunch...delicious
9th Nov, 2009
This was the recipe that taught me lentils are not just for soup. I love it.
28th Jul, 2009
This was delicious and so quick. I struggled to find puy lentils so used a can of green lentils which, with the dressing, were lovely. I did add a splash more rice wine vinegar as the dressing was very very sweet. Can't wait to have this again.


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