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Garlic prawns with Asian puy lentils

Garlic prawns with Asian puy lentils

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus marinating
  • Easy
  • Serves 4

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

  • Easily halved
Nutrition: per serving
low infat12g


  • 400g raw, peeled tiger prawn , 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 lentil

For the dressing

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


  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.


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.

Goes well with

Recipe from Good Food magazine, July 2008

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A star rating of 4.4 out of 5.48 ratings

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