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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5th Mar, 2019
This is such a tasty recipe, but if you're hoping for a good portion, you definitely need to double it - and feeding 4 as I did, quadruple it! I've done it a couple of times and bulked it out with mangetout and broccoli on the side, drizzled in a little sweet chilli sauce. I also used cider vinegar as I couldn't get hold of rice wine vinegar. Play about with the ingredients and add more of what you like - the flavour is amazing.
22nd Aug, 2017
Loved this! I used a pouch of lentils to make it a very quick meal.
7th Jun, 2016
Delicious as a lunch. Agree with others for a main meal I add cod, haddock or salmon or even tofu
31st Mar, 2016
Delicious. I expected to like it, but I thought my husband would hate it (says he doesn't like lentils); he keeps asking when we're having it again.
7th Feb, 2015
Agree with previous comment. Could have done with an extra ingredient like salmon.
15th Sep, 2014
Really tasty recipe, family loved it. Used some salmon too, as not enough prawns, and worked really well , will make again!
22nd May, 2013
I was surprised how delicious and filling this dish was. I used cooked prawns and had no corriander but really enjoyed the flavours. Would definitely make again.
31st Mar, 2013
Very good and tasty but gave it only four out of five as there are so many fantastic recipes on this site that are even better. Well worth a try though.
28th Jan, 2013
Very tasty but watch that you do as the recipe says, not like me as I added things to the marinade that should have been left until the end. The portion size looked a bit small, especially for my husband, but it was deceptive as it was quite filling
27th Jan, 2013
I have to admit I loved the prawns but hated the suggested honey/soy sauce for the lentils so ended up cooking my lentils as I usually do - in veg stock with a couple of cloves of garlic, some parsley stalks and a bay leaf and this made a great (if small) dish. Perhaps it was my honey or the rice wine vinegar but it was just not a nice dressing. We've made prawns like this a couple of times since and will continue to make our adapted version.


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