Prawns roasted in ham on Beluga lentils

Ingredients for 4 people


  • 8 black tiger prawns
  • 8 ham slices, thinly sliced
  • pepper from the pepper mill

Beluga lentils

  • 100 g Beluga lentils
  • 80 ml olive oil
  • 50 g onions, finely chopped
  • 1 garlic, finely chopped
  • 50 g fresh celery, fine cubes
  • 1 thyme branch
  • 100 ml of beef bouillon or water
  • salt
  • pepper from the pepper mill
  • 2 tbsp balsamic vinegar


  • olive oil for roasting
  • 4 small and thin ham slices for decoration
  • frisée salad tips
  • dill tips
  • reduced balsamic vinegar


Cooking time lentils: about 20 minutes
Cooking time prawns: about 6 minutes


  • Peel and devein the prawns, wash and dry them and wrap ham slices around them.

Beluga lentils

  • Soak the Beluga lentils in cold water for about 1 hour.
  • Heat the olive oil and sauté onions, garlic and celery. Add the lentils and thyme, deglaze with beef bouillon or water and let it boil. Season with salt and pepper and some balsamic vinegar.


  • Heat olive oil in a pan, put pepper on the prawns, roast on both sides for a short time and without too much heat.
  • Arrange the lentils on a plate, put the prawns on top, and garnish with ham slices, frisèe salad and dill tips and reduced balsamic vinegar before serving.


  • Fillet of turbot roasted in ham: Instead of tiger prawns you can also use turbot fillets.
  • Scallops roasted in ham: Instead of tiger prawns you can also use scallops.


Instead of lentils you can also serve this dish with potato or asparagus salad.