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Spicy Prawns and Green Lentils
Spicy Prawns and Green Lentils is a modern Fusion recipe for a classic curry of prawns and green lentils in a spiced base with habanero chilli served with couscous. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Spicy Prawns and Green Lentils.
prep time
15 minutes
cook time
30 minutes
Total Time:
45 minutes
Serves:
4
Rating: 
Tags : CurryChilli RecipesSpice RecipesBean RecipesFusion RecipesFusion Recipes
The combination of prawns and green lentils is an interesting tone texturally. Also the lentils absorb the flavours of the dish, so you can be more economical with the prawns, whilst still preserving all the flavour.
Ingredients:
2 tbsp olive oil
1 onion, chopped
1 level tsp ground cumin
1 level tsp coriander
1 level tsp paprika
1 red habanero (vary the chilli for milder heat), finely chopped
600ml hot vegetable stock (made with 1 stock cube)
400g tin Green Lentils, drained and rinsed
250g vine-ripened tomatoes, coarsely chopped
300g couscous
425g frozen raw king prawns
3 tbsp fresh coriander leaves, chopped
Method:
Heat the oil in a pan and cook the onion until soft. Stir in the cumin, coriander, chopped chilli and paprika and 1 tbsp water and cook over a low heat for 2 minutes.
Add 225ml 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.
