Summary

Ingredients

• 1 onion (s), white
• 2 cloves garlic)
• 2 cm ginger root, fresh
• 1 chilli pepper (s), red
• 2 teaspoons oil
• 2 teaspoon curry paste, red
• 2 teaspoons fish sauce
• 1 teaspoon vegetable stock, instant
• 200 g lentils, red
• 300 g pineapple, fresh
• 1 green pepper (s)
• 1 bunch chives
• 6 tablespoon tomato (s), strained (from the tetra pack)
• salt

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Instructions

1. Peel the onion and garlic, peel the ginger thinly and chop everything finely. Halve the chilli, core and cut into rings (work with kitchen gloves). Fry the prepared ingredients in the hot oil in a pan while stirring. Add the curry paste, fish sauce, instant stock and 250 ml water and bring to the boil briefly. Add the washed and drained lentils and cook in a closed saucepan over low heat for 12-15 minutes.
2. In the meantime, peel the pineapple, remove the hard stalk and cut the pineapple flesh into small pieces. Clean, core and cut the pepper into fine strips. Wash the chives, shake dry and cut into rolls.
3. Stir the tomatoes into the lentils and season with salt. Add the pineapple, bell pepper and chives, mix everything together and season to taste.