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STARTERS, SOUPS AND SALADS

THAI LENTIL SALAD

INGREDIENTS

1 red onion, peeled

1 garlic clove, peeled

1 piece root ginger, approx.

¾”, peeled

1 small red chili, seeds removed

1 tbsp. oil

1 tbsp. red curry paste

1 tbsp. ﬁsh sauce

1 tsp. vegetable stock granules

1 cup water

½ lb. red lentils, rinsed

10 oz. pineapple

1 yellow pepper

½ bunch chives

5 tbsp. diced tomatoes

Salt

SETTINGS

STEAM, 210°– 212ºF

12 – 14 minutes

Baking Pan

Finely chop onion, garlic, ginger, and red chili.

Pour oil into a pan. Sweat the onion, garlic, ginger and chili, stirring continuously.

Add the curry paste, ﬁsh sauce, stock granules and water and bring to a brief boil.

Add the lentils. Pour the mixture with the liquid into the baking pan and steam as

indicated.

Meanwhile, peel the pineapple, remove the hard core and cut the pineapple into

small pieces. Clean the pepper, remove the seeds and cut into thin strips. Rinse the

chives, pat dry and cut into small rings.

Stir together lentils and tomatoes and season with salt. Add the pineapple, pepper

and chives and serve.

COOK’S TIP:

Lentils cooked in steam become particularly soft.

Serves 4

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