Thermador PRD48NCSGU Livro De Receitas
StarterS, SoupS and SaladS
13
THaI lenTIl salaD
IngReDIenTs
1 red onion, peeled
1 garlic clove, peeled
1 piece root ginger, approx.
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
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
1 yellow pepper
½
bunch chives
5 tbsp. diced tomatoes
salt
salt
seTTIngs
STEAM, 210°– 212ºF
12 – 14 minutes
Baking Pan
12 – 14 minutes
Baking Pan
2
2
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 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.
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.
chives and serve.
Cook’s TIP:
lentils cooked in steam become particularly soft.
serves 4