There’s something irresistible about the combination of smoky paprika, juicy prawns, and hearty lentils. This dish brings together the sunny flavors of Spain in a single skillet—perfect for busy weeknights when you crave something wholesome yet effortless.

The earthy puy lentils create a comforting base that absorbs the rich tomato and paprika sauce, while the prawns add a delicate sweetness and satisfying protein hit. A final handful of spinach and a squeeze of lemon keep things fresh and bright.

Ready in just half an hour, this meal proves that healthy eating doesn’t have to be complicated. Let’s dive into this colorful, flavor-packed recipe.

Ingredients

• 250g raw king prawns, peeled and deveined
• 250g pre-cooked Puy lentils, drained
• 150g cherry tomatoes, halved
• 100g fresh spinach
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 100ml vegetable stock or water
• 1 teaspoon smoked paprika
• 1 lemon, for juice and zest
• Small bunch of fresh parsley, chopped
• Salt and black pepper to taste

Instructions

1. Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened.
2. Add the minced garlic and smoked paprika, cooking for 1 minute until fragrant. Stir in the halved cherry tomatoes and cook for 5 minutes until they soften.
3. Add the pre-cooked lentils and vegetable stock. Season with salt and pepper, bring to a simmer, and cook for 3–4 minutes to allow flavors to meld.
4. Push the lentil mixture to one side of the pan. Add the remaining olive oil to the empty side, then add the prawns. Cook for 2–3 minutes, turning once, until pink and cooked through.
5. Add the fresh spinach over the lentils and stir everything together until the spinach is just wilted into the mixture.
6. Remove the pan from the heat. Stir in the fresh lemon juice, zest, and chopped parsley. Check seasoning and serve immediately.

Tips & Substitutions

• Swap the prawns for white fish chunks or chickpeas for a vegetarian twist.
• Boost the spice with a pinch of chili flakes or smoked hot paprika if you love extra heat.
• Make it meal-prep friendly by cooking the lentil base ahead and adding the prawns just before serving.

Nutrition

Calories: 860 kcal

• Fat: 31g
• Carbohydrates: 70g
• Fiber: 25g
• Protein: 75g