Balsamic lentils with Gamberetti

AUTHOR
Isreal Robertson
DIFFICULTY
very easy
RATING
3.2 6

Ingredients

Servings: 1
  • 12–16 raw shrimps (headless, in shell; fresh or frozen)
  • 1 small onion
  • 1 Carrot
  • 100 g Mountain or cardinal lenses
  • 3-4 Tbsp Balsamic vinegar
  • 3 TABLESPOONS Olive oil
  • 7-10 Tbsp salt, pepper, sugar
  • 3-4 Stem(s) flat leaf parsley

Directions

  1. 1

    Defrost the frozen shrimps. Peel onion and carrot, dice very finely. Heat 1 tablespoon of oil in a pot and sauté both in it. Add lentils and 300 ml water. Bring to the boil, cover and cook for 25-30 minutes.

  2. 2

    Lenses may need to be drained. Season to taste with vinegar, salt, pepper and about 1 teaspoon sugar. Wash parsley, shake dry, cut into thin strips and mix in. Let it cool down.

  3. 3

    Peel prawns, except for the tail fin. Cut the back lengthwise and remove the dark gut. Wash shrimps and pat dry.

  4. 4

    Heat 2 tablespoons of oil in a frying pan. Fry the prawns for 3-4 minutes. Season with salt and pepper. Arrange on the lentil salad.

Nutrition Facts

KCAL
230 kcal
CARBS
21 g
FATS
8 g
PROTEINS
18 g