Lentil salad with prawns

Ingredients

Directions

1. 1

   Peel and finely dice the shallots. Peel, wash and finely dice the carrots. Heat 2 tablespoons of oil in a saucepan, sauté shallots in it, add carrots and bay leaf, sauté briefly. Add lentils, deglaze with 600 ml water. Bring to the boil, cover and cook over medium heat for 25-30 minutes.

2. 2

   Wash parsley, shake dry and cut into fine strips. Place the lentils in a bowl. Add vinegar. Season to taste with salt, pepper and sugar. Add the parsley and let it cool down. Peel garlic and chop finely. Peel the prawns, except for the tail fin, and remove the intestines. Wash the prawns and dab them dry. Wash lemon thoroughly and cut into slices. Heat 2 tablespoons of oil in a frying pan, add the prawns and fry them for 3-4 minutes, turning them over.

3. 3

   Peel the prawns, except for the tail fin, and remove the intestines. Wash the prawns and dab them dry. Wash lemon thoroughly and cut into slices. Heat 2 tablespoons of oil in a frying pan, add the prawns and fry them for 3-4 minutes, turning them over. Just before the end of the frying time, add garlic and lemon wedges. Season with salt and pepper. Arrange on plates in portions

4. 4

   Waiting time 1 hour