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Sig's Puy Lentils and Prawns over Tagliatelle
Sig's Puy Lentils and Prawns over Tagliatelle

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Using your very best judgment is just another one of many ways that you could make healthy choices out of a lunch menu. This can be best achieved by analyzing dinner pictures onto a single menu. It is also advised that you avoid foods teeming with oatmeal, cheese and even sour cream. If your selection contains these fattening condiments, then be sure to ask for a reduced amount.

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Even if after taking the above mentioned approaches, you’re not able to find satisfying healthy meals on your own lunch menu, then you may choose to purchase a healthy side dish or drink. Water is a great option, especially in comparison to soda. Salads make good side dishes, especially those that are eaten with no salad dressing or dressing salad dressing. Naturally, you may want to take additional actions to make sure that you choose a healthy meal, but should you opt to forgo low calories for taste, require extra steps to make sure you receive some nutrition.

We hope you got benefit from reading it, now let’s go back to sig's puy lentils and prawns over tagliatelle recipe. You can cook sig's puy lentils and prawns over tagliatelle using 15 ingredients and 6 steps. Here is how you do it.

The ingredients needed to make Sig's Puy Lentils and Prawns over Tagliatelle:
  1. Provide 250 grams fresh or ready cooked prawns
  2. Prepare lentils
  3. Provide 150 grams Puy, brown, green or black, ready cooked (canned) lentils
  4. Use 1 medium white onion or two shallots
  5. Prepare 3 clove smoked garlic
  6. Get 3 tbsp creme fraiche
  7. Get 1/2 tsp cumin seeds
  8. Get 1/2 tsp cumin powder
  9. Use 1 pinch paprika
  10. Take 1 pinch cayenne pepper
  11. Take 1/2 tsp dried chervil or parsley
  12. Provide 1 tsp knorr aromat (all purpose seasoning )
  13. Take pasta
  14. Provide 200 grams fresh tagliatelle or equivalent of other pasta
  15. Prepare 2 tbsp olive oil
Steps to make Sig's Puy Lentils and Prawns over Tagliatelle:
  1. First peel the onion and garlic , chop very finely and sauté in one and a half tablespoon of the oil, until glazed and not browned .
  2. Rinse the lentils under water until they run clear , drain thoroughly. Season with the spices and the all purpose seasoning, add about 4 tablespoons of water
  3. In the meantime if using fresh prawns cook them gently in very little oil( the other half of tablespoon that is left, from both sides , until they are pink all the way through, set aside
  4. Boil pasta according to instructions , and drain thoroughly when cooked al dente (not to soft and not to hard)
  5. Add the lentils and the creme fraiche to the onions and garlic .Cook gently until thick and creamy.
  6. Assemble the pasta on plates add the lentils and top with the prawns . Or mix the prawns with the lentils , enjoy.

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