{"id":13829,"date":"2025-10-23T17:01:10","date_gmt":"2025-10-23T17:01:10","guid":{"rendered":"https:\/\/unochefpergaia.it\/?p=13829"},"modified":"2025-10-23T17:01:19","modified_gmt":"2025-10-23T17:01:19","slug":"prawns-and-lentils-with-vermouth","status":"publish","type":"post","link":"https:\/\/unochefpergaia.it\/en\/prawns-and-lentils-with-vermouth\/","title":{"rendered":"Prawns and Lentils with Vermouth"},"content":{"rendered":"<p>When I\u2019m looking for a light but nourishing one-dish meal, I like to combine the taste of legumes with that of seafood. That\u2019s how these <strong>Prawns and Lentils with Vermouth<\/strong> were born \u2014 a <strong>balanced<\/strong>, <strong>gluten-free<\/strong>, <strong>glycemia-friendly<\/strong> recipe. The aroma of the artisanal Vermouth from <a href=\"https:\/\/giusti.com\/it\">Acetaia Giusti<\/a> of Modena gives the dish a refined and surprising fragrance, turning a simple pairing into an elegant, special experience.<\/p>\n<p>You can swap the lentils for chickpeas if you prefer them.<\/p>\n<p>If you like combining shellfish with legumes, try my <a href=\"https:\/\/unochefpergaia.it\/en\/prawns-with-cream-of-cannellini-beans-flavoured-with-ratafia\/\">Prawns with Cream of Cannellini Beans recipe<\/a>.<\/p>\n<p><a href=\"http:\/\/unochefpergaia.it\/wp-content\/uploads\/2025\/08\/Mazzancolle-e-lenticchie-al-Vermouth-5-1-632x474.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13787 aligncenter\" src=\"http:\/\/unochefpergaia.it\/wp-content\/uploads\/2025\/08\/Mazzancolle-e-lenticchie-al-Vermouth-5-1-632x474.jpg\" alt=\"ilaria-bertinelli-mazzancolle-e-lenticchie-al-vermouth\" width=\"632\" height=\"474\" srcset=\"https:\/\/unochefpergaia.it\/wp-content\/uploads\/2025\/08\/Mazzancolle-e-lenticchie-al-Vermouth-5-1-632x474.jpg 632w, https:\/\/unochefpergaia.it\/wp-content\/uploads\/2025\/08\/Mazzancolle-e-lenticchie-al-Vermouth-5-1-800x600.jpg 800w, https:\/\/unochefpergaia.it\/wp-content\/uploads\/2025\/08\/Mazzancolle-e-lenticchie-al-Vermouth-5-1-267x200.jpg 267w, https:\/\/unochefpergaia.it\/wp-content\/uploads\/2025\/08\/Mazzancolle-e-lenticchie-al-Vermouth-5-1-768x576.jpg 768w, https:\/\/unochefpergaia.it\/wp-content\/uploads\/2025\/08\/Mazzancolle-e-lenticchie-al-Vermouth-5-1-705x529.jpg 705w, https:\/\/unochefpergaia.it\/wp-content\/uploads\/2025\/08\/Mazzancolle-e-lenticchie-al-Vermouth-5-1.jpg 1200w\" sizes=\"auto, (max-width: 632px) 100vw, 632px\" \/><\/a><\/p>\n<h1 style=\"text-align: center;\"><span style=\"color: #800000;\"><strong>Prawns and Lentils with Vermouth<\/strong><\/span><\/h1>\n<h1 style=\"text-align: center;\"><span style=\"text-decoration: underline; color: #800000;\"><strong>9.2g carbohydrates per 100g<\/strong><\/span><\/h1>\n<h2><span style=\"color: #800000;\"><strong>Ingredients for 4 servings<\/strong><\/span><\/h2>\n<ul>\n<li>280g cooked lentils<\/li>\n<li>24 peeled and deveined prawns<\/li>\n<li>5 shallots<\/li>\n<li>100g Vermouth*<\/li>\n<li>2 tablespoons Modena IGP balsamic vinegar (~30g)<\/li>\n<li>extra virgin olive oil<\/li>\n<li>thyme<\/li>\n<li>salt and pepper<\/li>\n<\/ul>\n<p>**Ingredients specific for celiacs<\/p>\n<p>*Ingredients whose labels must read \u201cgluten-free\u201d (or, in Italy, present on\u00a0<a href=\"https:\/\/www.celiachia.it\/dieta-senza-glutine\/il-prontuario-degli-alimenti\/il-prontuario\/\">\u00a0Prontuario AIC<\/a>)<\/p>\n<h2><span style=\"color: #800000;\"><strong>Preparation<\/strong><\/span><\/h2>\n<ol>\n<li>Chop the shallots and saut\u00e9 them in a non-stick pan with a drizzle of extra virgin olive oil, a few sprigs of thyme and the balsamic vinegar.<\/li>\n<li>Add the cooked lentils, a few tablespoons of water and let them gain flavour for about ten minutes.<\/li>\n<li>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.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>When I\u2019m looking for a light but nourishing one-dish meal, I like to combine the taste of legumes with that of seafood. That\u2019s how these Prawns and Lentils with Vermouth were born \u2014 a balanced, gluten-free, glycemia-friendly recipe. The aroma of the artisanal Vermouth from Acetaia Giusti of Modena gives the dish a refined and [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":13786,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[1310],"tags":[3634,3632,1772,3627,3633,3630,3628,3631,3629,3625,1417,3626],"class_list":["post-13829","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-secondi-piatti-en","tag-balanced-seafood-dish","tag-cho-friendly-dinner","tag-cucina-senza-glutine-en","tag-gluten-free-seafood-recipes","tag-glycemia-friendly-recipe","tag-legume-and-seafood-pairing","tag-lentils-and-prawns","tag-lentils-carb-count","tag-modena-vermouth-recipe","tag-prawns-and-lentils-recipe","tag-ricette-con-conta-dei-carboidrati-en","tag-vermouth-seafood-recipe"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Prawns and Lentils with Vermouth - Uno Chef per Gaia<\/title>\n<meta name=\"description\" content=\"Light and balanced: prawns and lentils flavoured with artisanal Vermouth and Modena balsamic. 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