Monkfish and Prawn Skewers with Lentils - James Martin Chef

Ingredients

• 200g brown lentils
• Sea salt
• Freshly ground black pepper
• 5 vine-ripened tomatoes
• 1 onion, finely chopped
• 4 garlic cloves, finely sliced
• 2 teaspoons pimentón de la Vera
• Few sprigs of thyme, leaves picked
• Olive oil, for frying
• 600 g monkfish, cut into cubes
• 12 large raw shell-on prawns
• 1 green bell pepper, cut into chunks
• 1 courgette, cut into chunks
• 1 red onion, cut into thin wedges extra-virgin olive oil, for drizzling.