When I’m looking for a light but nourishing one-dish meal, I like to combine the taste of legumes with that of seafood. That’s how these Prawns and Lentils with Vermouth were born — a balanced, gluten-free, glycemia-friendly recipe. The aroma of the artisanal Vermouth from Acetaia Giusti of Modena gives the dish a refined and surprising fragrance, turning a simple pairing into an elegant, special experience.
You can swap the lentils for chickpeas if you prefer them.
If you like combining shellfish with legumes, try my Prawns with Cream of Cannellini Beans recipe.
Prawns and Lentils with Vermouth
9.2g carbohydrates per 100g
Ingredients for 4 servings
- 280g cooked lentils
- 24 peeled and deveined prawns
- 5 shallots
- 100g Vermouth*
- 2 tablespoons Modena IGP balsamic vinegar (~30g)
- extra virgin olive oil
- thyme
- salt and pepper
**Ingredients specific for celiacs
*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)
Preparation
- Chop the shallots and sauté them in a non-stick pan with a drizzle of extra virgin olive oil, a few sprigs of thyme and the balsamic vinegar.
- Add the cooked lentils, a few tablespoons of water and let them gain flavour for about ten minutes.
- Turn up the heat under the pan with shallots and lentils, add the prawns, deglaze with the Vermouth, cook for 2 minutes, season with salt and pepper and serve.
