Spicy Prawns with Green Lentils
A quick, budget-friendly dish of spiced green lentils with tomatoes and king prawns, served with fluffy couscous. 30 minutes. Serves 4. Price: Ā£2.00 per serving.
š³ Cook: 30 min
Nutritionper 100 gāŗ
120
Calories
8g
Protein
18g
Carbs
2g
Fat
Ingredients
| 2 tbsp | 30 ml | Olive oil |
| 1 whole | Onion, chopped | |
| 1 level tsp | 5 ml | Ground cumin |
| 1 level tsp | 5 ml | Coriander |
| 1 level tsp | 5 ml | Paprika |
| 600 ml | Hot vegetable stock (made with 1 stock cube) | |
| 2 cans | Cans green lentils (400 g each), drained and rinsed | |
| 250 g | Vine-ripened tomatoes, roughly chopped | |
| 300 g | Couscous | |
| 422 g | Frozen raw king prawns | |
| 3 tbsp | 45 ml | Fresh coriander, chopped |
Instructions
- Heat the oil in a pan and cook the onion until soft. Stir in the cumin, coriander and paprika and 1 tbsp water and cook over a low heat for 2 minutes.
- Add 225 ml stock, the lentils and the chopped tomatoes and heat, stirring, until simmering. Cover and simmer for 10 minutes.
- Meanwhile, put the couscous in a pan and add the remaining hot stock. Heat until simmering, then remove from the heat. Cover and set aside for 10 minutes.
- Add the prawns to the lentils and cook until the prawns turn pink.
- Stir the coriander into the couscous and serve with the lentils and prawns.