The kick of ginger and spices in this dish will bring a fresh and healthy meal to your table any day of the week.
1 red onion
1 garlic clove
1 piece root ginger approx. ¾ inch
1 small red chilli
1 tbsp oil
1 tbsp red curry paste
1 tbsp fish sauce
1 tsp vegetable stock granules
1 cup water
½ lb red lentils
10 oz pineapple
1 yellow pepper
½ bunch of chives
5 tbsp diced tomatoes
Peel the onion and garlic. Thinly peel the ginger and finely chop these three ingredients. Halve the chilli, remove the seeds and chop finely.
Pour the 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.
After rinsing, add the lentils. Tip the mixture with the liquid into the baking pan. Slide in the baking pan at level 2 and steam at 210° F for 12-14 minutes.
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.
Chef's tip: Lentils cooked in steam become particularly soft.