Thai Lentil Salad with Prawns

Summary

Ingredients

• 150 g belua lentils
• Rapeseed oil
• 1 tablespoon sugar
• 2 small apples
• 2 shallot (s)
• 2 lime (s)
• coriander
• 300 g prawns
• 1 clove garlic
• 1 chilli pepper (s), red
• salt and pepper

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Instructions

1. Wash the beluga lentils and cook them with three times the amount of water and without salt. Rinse with cold water, drain the water, set the lentils aside.
2. Mix the rapeseed oil, sugar and about half of the lime juice into a vinaigrette. Halve the shallots and cut into fine strips. Peel, quarter and core the apples, cut into wedges or small pieces. Roughly chop the coriander and chilli. Put everything together with the lentils in the vinaigrette, mix well.
3. Briefly fry the prawns in rapeseed oil, season with pepper, salt and the pressed garlic, deglaze with the remaining lime juice. Let cool down briefly, mix with the lentil salad. Season to taste with pepper and salt.