All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Orange lentil and prawn salad

50-60 g (very small handful) orange lentils
8-10 prawns
1/4-1/3 celery stalk
Several Italian parsley stalks
1-2 tsp capers
1/2 small lemon or 1 tbsp lemon juice (not in photo)
Salt & pepper, to taste (not in photo)
1-2 tbsp olive oil  (not in photo)


Put orange lentils in water, bring to boil, and cook until soft on low heat for about 10-15 minutes.

Drain, cool, and set aside.


Prepare prawns. Clean prawns with potato starch.

Boil in water with white wine until color changes. Drain, cool, and set aside.

Alternatively, sprinkle white wine and microwave until color changes, turning frequently, 10 seconds each time.


Dice celery stalks into matching size with lentils.
Chop celery leaves and parsley leaves.


Mix all ingredients.

In a bowl, place lentils, celery, parsley, prawns and capers.
Add salt and pepper, lemon juice and olive oil, and mix well.

  • Tastes better after it sits awhile.
  • Do not overcook prawns. They become tough and chewy. The same with calamari.
  • Add any boiled seafood.
  • Red onion is a nice addition to this salad.

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