Spiced Lentils with Prawns

Preparation time: 10 minutes

Cooking time: 5 minutes

Serves 4

Ingredients

1 tablespoon olive oil
1 onion, roughly chopped
3 teaspoons ground cumin
1/2 tablespoons ground coriander
juice of 1 lime
2 x 420g can brown lentils, rinsed and drained
1 red capsicum, finely sliced
200g green beans, topped and tailed and blanched
½ cup mint, roughly chopped
¼ cup coriander, roughly chopped
½ cup water
500g green prawns, peeled and deveined
1/3 cup low fat natural yoghurt

Method

1. Heat oil in a medium sized non-stick frying pan.  Add onion, cumin and coriander and cook for 1-2 minutes.  Add half of the lime juice and cook a further 1-2 minutes.  Mix in lentils, capsiucm, beans, half of the mint and coriander.  Divide between 4 serving plates.

2. Place water in the frying pan and simmer gently.  Add prawns and cover and cook for 2-3 minutes or until prawns are orange and cooked through.  Place on lentils.

3. Mix together the yoghurt and remaining mint and lime juice and drizzle over each salad.

Note: If you don’t like prawns, you could substitute with sliced chicken breast fillets or firm white boneless fish.

NUTRITIONAL INFORMATION/ PER SERVE

Calories: 484 | Fat: 6.98g | Carbs: 58.92g | Fibre: 22.99g | Sugars: 8.68g |  Protein: 48.48g

Recipe + image courtesy of www.mealsbymel.com.au

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