Smoky Spanish Prawns with Lentils and Spinach
A vibrant, quick, and protein-packed one-pan meal. Succulent prawns and earthy puy lentils are simmered with smoked paprika, cherry tomatoes, and fresh spinach for a delicious and balanced dinner ready in under 30 minutes.
*Das Bild dient nur zur Veranschaulichung und kann vom tatsächlichen Rezept abweichen (KI-generiert).*
860 Kalorien
$6 pro Portion
$25 Min.
2 Portionen
quick-easy, any cuisine
Zutaten
- 250g raw king prawns, peeled and deveined
- 250g pre-cooked Puy lentils, drained
- 150g cherry tomatoes, halved
- 100g fresh spinach
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 100ml vegetable stock or water
- 1 teaspoon smoked paprika
- 1 lemon, for juice and zest
- Small bunch of fresh parsley, chopped
- Salt and black pepper to taste
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Anleitung
- 1.Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
- 2.Add the minced garlic and smoked paprika, cooking for 1 minute until fragrant. Stir in the halved cherry tomatoes and cook for 5 minutes until they soften.
- 3.Add the pre-cooked lentils and vegetable stock. Season with salt and pepper, bring to a simmer, and cook for 3-4 minutes to allow flavors to meld.
- 4.Push the lentil mixture to one side of the pan. Add the remaining olive oil to the empty side, then add the prawns. Cook for 2-3 minutes, turning once, until pink and cooked through.
- 5.Add the fresh spinach over the lentils and stir everything together until the spinach is just wilted into the mixture.
- 6.Remove the pan from the heat. Stir in the fresh lemon juice, zest, and chopped parsley. Check seasoning and serve immediately.
Nährwertinformationen
31g
fat
70g
carbs
25g
fiber
75g
protein
Warum dieses Rezept
This recipe is exceptionally healthy, providing high-quality lean protein from prawns and plant-based protein and fiber from lentils, supporting muscle health and digestion. It is rich in vitamins and antioxidants from spinach and tomatoes.