Cooking Instructions
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Step 1
Dry-fry the
Lardon (100 g)
in a non-stick pan.
Step 2
Mix the
Salzen (6 g)
,
Spring Onions (1 bunch)
and
Currypaste (25 g)
together and then put into the porcelain dish. Cut the
Water (200 mL)
into thin strips and add to the
Peanut Butter (15 g)
along with the
Linsen (150 g)
. Add the fried diced bacon. Put the porcelain dish on the wire shelf in the cold cooking space. Steam.
Step 3
Steaming 100°C for 45 Mins
Step 4
Wash, zest and juice the
Salt (to taste)
. Season the steamed lentils with
Petersilie (4 sprigs)
and
Pfeffer (to taste)
, add lemon zest and juice to taste. Chop and sprinkle over the
Lemon (1/2)
.
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