Thai Lentil Salad - Thermador PROFESSIONAL Series Recipes

THAI LENTIL SALAD

INGREDIENTS
1 red onion, peeled
1 garlic clove, peeled
1 piece root ginger, approx.
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
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
SETTINGS
STEAM, 210°– 212ºF
12 – 14 minutes
¾ Baking Pan
", peeled
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STARTERS, SOUPS AND SALADS
13