CookEat Recipe
Lentil and Prawn Soup with Saffron
Lentils and chickpeas simmer with onion and saffron. Prawns are cooked in the broth at the end and mint finishes the soup.
Method
Steps
Step 1
Use 80 g cooked, drained lentils, 80 g cooked, drained chickpeas and raw peeled, deveined prawns, thawed if frozen. Chop onion and mint. Use saffron threads, steeped for 10 minutes in 100 ml hot water from the listed total. Keep prawns separate and clean hands and equipment after handling.
Step 2
Heat olive oil in a 4 litre saucepan over medium heat and cook onion for 5 minutes. Add saffron with its soaking water and remaining 1700 ml water. Simmer for 10 minutes, then add lentils and chickpeas for 5 minutes.
Step 3
Add prawns and simmer for about 3–5 minutes until their centres reach 74°C on a clean digital thermometer. Stir in mint and serve eight starter bowls.
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