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🍲 Spicy Lentil and Prawn Stew

226 kcal · 30 min · 4 servings

Ingredients

• 200 g Shrimp (ready for cooking)
• 2 tbsp Oil
• 2 small red chili peppers
• 100 g Carrots (1 Carrot)
• 100 g Celeriac (1 piece)
• 100 g Parsley root (2 Parsley roots)
• 70 g Onions (2 Onions)
• 250 g Puy lentils
• 1 sprig Rosemary
• 800 ml classic vegetable broth
• 2 Bay leaves
• 100 g smoked tofu
• Salt
• black pepper
• 0.5 bunch Parsley
• 2 tbsp Red wine vinegar

Instructions

1. 1. Make a shallow cut along the top of the prawns with a sharp knife.
2. 2. Remove the black intestinal veins and rinse the prawns under cold water.
3. 3. Pat the prawns dry and mix them in a bowl with one tablespoon of oil.
4. 4. Halve the chili peppers lengthwise, remove the seeds, and wash them.
5. 5. Finely chop the chili peppers and mix them with the marinated prawns.
6. 6. Let the mixture marinate in the refrigerator for about two hours.
7. 7. Peel, wash, and clean the carrots, celery, and parsley roots.
8. 8. Cut the vegetables into cubes of about one centimeter.
9. 9. Peel the onions and dice them finely as well.
10. 10. Rinse the lentils in a sieve under cold water.
11. 11. Stop rinsing when the running water becomes clear.
12. 12. Heat the remaining oil in a pot over medium heat.
13. 13. Add the diced carrots, celery, parsley root, and onions to the pot.
14. 14. Sauté the vegetables, stirring occasionally, for three to four minutes.
15. 15. Add the drained lentils and sauté them briefly.
16. 16. Wash the rosemary and shake off excess water.
17. 17. Add the broth, 400 milliliters of water, bay leaves, and the rosemary to the pot.
18. 18. Place a lid loosely on the pot.
19. 19. Simmer the lentils over low heat for 60 minutes.
20. 20. Stir the stew occasionally.
21. 21. Remove the rosemary after about 40 minutes of cooking time.
22. 22. Cut the tofu into cubes of about one centimeter.
23. 23. Add the tofu to the stew five minutes before the end of the cooking time.
24. 24. Heat a non-stick frying pan.
25. 25. Fry the prawns with the chili oil over high heat on all sides.
26. 26. Sear the prawns vigorously for three to four minutes.
27. 27. Season the prawns with salt and pepper.
28. 28. Wash the parsley and shake off excess water.
29. 29. Finely chop the parsley.
30. 30. Season the stew with salt, pepper, and vinegar.
31. 31. Add the fried prawns to the stew.
32. 32. Sprinkle the dish with the chopped parsley.
33. 33. Serve the stew hot.

Nutrition per serving

• kcal: 226
• Protein: 21 g · Fett/Fat: 8 g · Carbs: 15 g