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Starters, soups and salads 33
Thai lentil salad [Index: ]
MCRC00837953_BO_Thai-Linsensalat-012MCRC00838024_SE_Thai-Linsensalat-15MCRC00896914_NF_Thai-Linsensalat-020_RZ1SaladsStartersVegetarian recipesPreparation methodsSteamingRecipe categoriesStarters, SaladsVegetarian recipes
For 4 servings
Small unperforated steamer
SALAD:
1 red onion, approx. 60 g
1 garlic clove
1 piece fresh ginger, approx. 2 cm
1 small red chilli
1 tbsp cooking oil
1 tbsp red curry paste
1 tbsp fish sauce
1 tsp vegetable stock powder
250 ml water
200 g red lentils
250 g pineapple pulp
1 yellow pepper
½ bunch chives
5 tbsp chopped tomato
Salt
Per serving
247 kcal, 36 g carbs, 5 g fat, 14 g protein, 3,0 BU
PREPARATION
1. Peel the onion and garlic. Peel the ginger thinly and chop everything finely. Halve the chilli pepper,
core and cut up small.
2. Add the oil to a frying pan. Sweat the onion, garlic, ginger and chilli while stirring. Add the curry
paste, fish sauce, stock powder and water and briefly bring to the boil.
3. Add the rinsed lentils. Pour the mixture with the liquid into the unperforated steamer and steam
as indicated.
Small unperforated steamer on the wire rack, level 3SteamingfalseTemperature100 °C100Duration12-14 minutes12
4. In the meantime cut the pineapple into small pieces. Trim the pepper, core and cut into fine strips.
Rinse the chives, shake dry and cut into little rolls.
5. Mix the lentils and chopped tomato and season with salt. Add the pineapple, pepper and chives
and serve the salad.
Setting procedure:
Steaming
100 °C
Cooking time: 12-14 minutes
Tip:
Lentils cooked in steam
become particularly soft.