By CIA Foodservice Asian Pan Frying
April 5, 2017
Crispy, nutty popped lentils make for great snacks, are a delicious addition to granola, and are a tasty topping on salads, dips, and yogurt. Chef Rebecca Peizer from The Culinary Institute of America shows us how to use popped lentils in a wonderful Burmese Tea Leaf and Popped Lentil Salad.
Produced by The Culinary Institute of America as an industry service to Canadian Lentils.
Recipe & Photo Copyright: Culinary Institute of America.
For the popped lentils:
2 oz (57 mL) canola oil
1 cup (250 mL) cooked whole green lentils, drained
For the fermented tea leaves:
4 cups (1 L) water, hot
1/2 cup (125 mL) green tea leaves
2 Tbsp (30 mL) ginger, minced
1 Tbsp (15 mL) garlic, minced
1/2 tsp (2 mL) salt
1 lime, juiced
For the salad:
2 Tbsp (30 mL) sesame seeds
1 Tbsp (15 mL) peanut oil
1/4 cup (60 mL) garlic, thinly sliced
1 Tbsp (15 mL) fish sauce
2 limes, juiced
1 cup (250 mL) savoy cabbage, thinly sliced
1/2 cup (125 mL) peanuts, roasted, rough chop
1 cup (250 mL) tomatoes, diced
2 green onion, thinly sliced
1 Tbsp (15 mL) dry shrimp, soaked in hot water
1 cup (250 mL) popped lentils
1/2 cup (125 mL) fermented tea leaves
1 Tbsp (15 mL) Thai bird chili, or Serrano, sliced thinly
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