topBannerName Desktop
topBannerName Tablet
topBannerName Mobile

Lentil and Prawn Stew

with couscous and flaked almonds

Tags:
Quick
Allergens:
Crustaceans
Mustard
Wheat
Soya
Almonds
Milk
Total Time25 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

180 grams

Prawns

(Contains Crustaceans)

1 unit(s)

Onion

1 sachet(s)

Vegetable Stock

2 sachet(s)

Paprika

(Contains Mustard)

1 unit(s)

Bell Pepper

100 grams

Couscous

(Contains Wheat May be present Soya)

1 pack(s)

Lentils

1 sachet(s)

Worcester Sauce

(Contains Soya)

15 grams

Almonds

(Contains Almonds May be present Sesame, Cereals containing gluten, Peanut)

1 pack(s)

Passata

1 sachet(s)

Green Pesto

(Contains Milk)

Not included in your delivery

to taste

Salt

to taste

Oil

to taste

Pepper

to taste

Water

to taste

Sugar

to taste

Butter

sideBannerName

Nutrition Values

Energy (kJ)3008 kJ
Energy (kcal)719 kcal
Fat18.3 g
of which saturates1.9 g
Carbohydrate86.3 g
of which sugars35.9 g
Dietary Fiber11.8 g
Protein42.3 g
Cholesterol0 mg
Salt6.56 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Sieve
Pan with Lid

Instructions

1

Put the couscous in a bowl.

Pour 200ml boiling water (500ml for 4p) and half the stock into the bowl, cover tightly with a plate or cling film and leave aside for 10 mins or until ready to serve.

2

 

Place a pan over medium heat (no oil). Once hot, dry-fry the flaked almonds, stirring regularly, until lightly toasted, 3-4 mins. Remove from the pan and set aside. TIP: Watch them closely—they can burn easily.

 

3

Halve, peel and thinly slice the onion. Halve the pepper and discard the core and seeds. Slice into thin strips.

Drain and rinse the lentils in a sieve.

Return the pan to a medium-high heat with a drizzle of oil. Add the onion and bell pepper to the pan and fry until softened stirring occasionally, 4-5 mins.

4

Add the prawns, tomato passata, paprika, drained lentil, worcester sauce, remaining vegetable stock, 75ml water and 1/2 tsp sugar (double both for 4p) into the pan. Bring to a boil, cover and simmer for 8-10 mins. 

IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.

5

Remove the pan from the heat and stir through the pesto and a knob of butter. 

Add a splash of water if required. Season to taste with salt and pepper. 

IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.

6

Fluff up the couscous and serve topped with the lentil and prawn stew. Scatter over the toasted flaked almonds. 

Meal right image

Explore Similar Recipes

Meal left image