- 20 shrimps (5 p.p.)
- 100 gram dried red lentils
- 4 garlic cloves
- 4 large handfuls of mixed greens (we’ve used arugula and frisee)
- 2 small cucumbers or 1 large one
- small handful of bean sprouts
- 6 tablespoons of olive oil
- pepper and salt to taste
Kitchen equipment needed
- cutting board & chef’s knife
- medium-sized pan
- salad spinner
- large skillet
Preparation — 15 minutes
FILL the medium-sized pan with water and salt and bring to a boil. COOK the red lentils for about 10 minutes, depending on the type of lentils you’re using. PEEL the garlic cloves and make sure your shrimps are cleaned and peeled. The most easy way to do is, is using a paring knife to cut across the shrimp to remove the intestinal track.
ADD about 6 tablespoons of olive oil in the large skillet and add the garlic cloves. Let the oil absorb the garlic flavor on low heat for about 5 minutes. RINSE the mixed greens and use a salad spinner to get rid of the excess water. Rinse the cucumbers and CUT into slices or long strips.
Finishing the red lentil shrimp salad — 5 minutes
DRAIN the red lentils and divide them onto plates along with the mixed greens and cucumber slices.
REMOVE the garlic cloves from the oil and turn the heat up. COOK the shrimps for a few minutes and season with pepper and salt. DIVIDE the shrimps over the plates and use the garlic oil as a dressing. Finish the salad with bean sprouts and enjoy!