Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • You will need the following cooking equipment:: cutting board & chef's knife, medium-sized pan, salad spinner, large skillet
  • 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 easiest way to do is, is using a paring knife to cut across the shrimp to remove the intestinal tract. ADD about 6 tablespoons of olive oil in the large skillet and add the garlic cloves.
  • Let the oil absorb the garlic flavour 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.
  • 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!