This tempered cilantro lentil salad with prawns is ideal to vary the most traditional recipes but without complications.
Coriander brings a different aromatic flavor to lentils, although it is better to use a small amount if we are not used to it. You can also use parsley instead, even better if it is of the curly variety. For dishes like this, I like to use French lentils, tiny and dark, such as Puy or beluga.
For 2 persons
- Fine lentils, beluga type100 g
- Cooked prawns6
- Purple Onion
- Pear Tomato2
- Sherry or apple vinegar20 ml
- Extra virgin olive oil45 ml
- 5 ml of lemon juice
- Fresh coriander
- Ground black pepper
How to make cilantro tempered lentil salad with prawns
- Total time45 m
- Elaboration15 m
- 30 m cooking
Wash the lentils and rinse them. Arrange them in a pot or casserole and cover with plenty of cold water, a splash of oil and a tablespoon of apple cider vinegar. Bring to a boil and cook for about 20-40 minutes, depending on the variety. Check that they are al dente. Drain and rinse with cold water.
Wash the tomatoes. Cut in half, remove the seeds and chop into small cubes. Chop the purple onion well. Wash and dry the coriander leaves, and chop it finely. Place the lentils in a bowl with the tomato, onion and a handful of cilantro to taste. Mix well.
Peel the cooked prawns, removing the intestine. Prepare a simple dressing by mixing the remaining apple cider vinegar with extra virgin olive oil, lemon juice, coarse salt, and freshly ground black pepper. Serve portions by distributing the prawns, dressing to taste and decorating with whole coriander leaves.
With what to accompany the tempered lentil salad
This temperate lentil salad with shrimp and cilantro is perfect for a simple but nutritious and tasty meal. We could further complete the dish with some white rice or couscous, to taste. It can be prepared in advance, although I prefer to prepare the prawns at the time of serving, and always letting the salad temper a little.