Place the lentils in a medium saucepan with a generous pinch of salt and cover with cold water. Bring to a boil and simmer gently for 20 minutes, until almost cooked
Meanwhile, peel the tomatoes by scoring a cross in the base of each. Place in a bowl and cover in just-boiled water. Leave for 30 seconds, remove and plunge into cold water. Peel the skins and roughly chop the flesh.
In a frying pan (skillet) over a medium heat, gently cook the onion and garlic with the pimentón and thyme in a little olive oil for 10 minutes, until softened. Add the tomatoes and season well. Drain the lentils and add to the tomato pan with a splash of the cooking liquid and cook for 5 minutes, until the lentils are tender.
Meanwhile, light a charcoal barbecue and add some kindling to get it nice and hot and full of flames, then wait for it to cool to a medium heat. You can also use a griddle pan on the stove. Thread the monkfish, prawns and vegetables onto metal or wooden skewers (if using wooden skewers, soak them in warm water for 30 minutes beforehand). Drizzle with olive oil and season to taste, then sear for 2-3 minutes on each side, until the fish is cooked and the vegetables are tender and a little charred.
Serve the lentils topped with the skewers and a good drizzle of extra-virgin olive oil.
Place the lentils in a medium saucepan with a generous pinch of salt and cover with cold water. Bring to a boil and simmer gently for 20 minutes, until almost cooked
Meanwhile, peel the tomatoes by scoring a cross in the base of each. Place in a bowl and cover in just-boiled water. Leave for 30 seconds, remove and plunge into cold water. Peel the skins and roughly chop the flesh.
In a frying pan (skillet) over a medium heat, gently cook the onion and garlic with the pimentón and thyme in a little olive oil for 10 minutes, until softened. Add the tomatoes and season well. Drain the lentils and add to the tomato pan with a splash of the cooking liquid and cook for 5 minutes, until the lentils are tender.
Meanwhile, light a charcoal barbecue and add some kindling to get it nice and hot and full of flames, then wait for it to cool to a medium heat. You can also use a griddle pan on the stove. Thread the monkfish, prawns and vegetables onto metal or wooden skewers (if using wooden skewers, soak them in warm water for 30 minutes beforehand). Drizzle with olive oil and season to taste, then sear for 2-3 minutes on each side, until the fish is cooked and the vegetables are tender and a little charred.
Serve the lentils topped with the skewers and a good drizzle of extra-virgin olive oil.
