Thai lentil salad with prawns

Ingredients for 4 servings:

• 150 g beluga lentils
• rapeseed oil
• Sugar
• 2 small apples
• 2 shallots
• 2 limes, squeezed
• coriander
• 300 g prawns
• 1 clove(s) garlic
• 1 chili pepper(s), hot
• Salt
• pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Low carb and prepared in a flash

Wash the beluga lentils and cook them in three times the amount of water without salt until tender. Rinse with cold water, drain the water, and set the lentils aside. Mix the rapeseed oil, sugar, and about half of the lime juice to make a vinaigrette. Halve the shallots and finely slice them. Peel, quarter, and core the apples, then cut them into wedges or small pieces. Roughly chop the coriander and chili. Add everything to the vinaigrette along with the lentils and mix well. Briefly fry the prawns in rapeseed oil, season with pepper, salt, and the crushed garlic, and deglaze with the remaining lime juice. Let cool briefly, then stir into the lentil salad. Season with salt and pepper to taste.