• 250 g lentils
  • 500 ml vegetable stock
  • 100 g cleaned prawns
  • 50 g chopped onion
  • 1 potato
  • salt, pepper, ginger, toasted pumpkin seeds and extra-virgin olive oil to taste
20 minutes
3 people
Cream of lentils with ginger prawns

Brown the onion in a saucepan and cook the potato, finely diced, for 5 minutes. Next add the stock and lentils and cook for 15 minutes.
Once cooked, blend and adjust the seasoning.


Meanwhile sear the prawns with a drizzle of oil and flavour with grated ginger. Serve the cream hot, adding the prawns and toasted pumpkin seeds. That’s what we call quality.

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