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Warm Beluga Lentils with Gingerbread Spice and Prawn Kebab

Ingredients for 2 portions

Per portion: 3411 kJ / 815 kcal

  • juice of one lemon
  • 3 tbsp. olive oil
  • 1 garlic clove
  • ¼ red chilli
  • 6 tbsp. Kikkoman stir-fry sauce
  • 1 bunch of flat leaf parsley
  • 8 medium sized tiger prawns, peeled and cleaned
  • 200 g Beluga lentils
  • 500 ml vegetable stock
  • 1 carrot
  • ½  red bell pepper
  • ½  courgette
  • 50 g cashew nuts
  • olive oil
  • a pinch of gingerbread spice (or a little ground cinnamon and ginger)
  • a pinch of pepper
  • 4 long wooden skewers

Preparation

Preparation time: 30 mins

To make the marinade, combine the lemon juice, olive oil, garlic clove, chilli and stir-fry sauce with a stick blender. Wash, dab dry and finely chop the parsley. Put one tablespoon of parsley in a bowl with the prawns. Pour the marinade over them, mix well and leave to marinate in the fridge. Cook the lentils in the stock at low heat for approx. 20 minutes. Wash the vegetables and cut them into small cubes. Sauté the vegetables and cashew nuts in very hot olive oil, then add the lentils and the rest of the stock, bring to the boil briefly and season with a pinch of gingerbread spice, pepper and stir-fry sauce. Finally, add the rest of the parsley.

Put the prawns on the wooden skewers and sauté briefly in the marinade. Then cook slowly on medium heat until done and serve with the lentils.