White bread with lentils and coconut cream and Chinese cabbage salad

Ingredients for 4 servings (approx. 3 sandwiches)
• 1 shallot, (30 g)
• 1 red chili
• 15 g fresh ginger
• 1 clove garlic
• 1 red pepper
• 200 g creamy coconut milk
• 100 g red lentils
• Salt
• 3 tbsps. Rapeseed oil
• 1 organic lime
• 2 tsp fruity curry powder (e.g. Lime curry; Online available)
• 3 tbsps. rape seed oil
• 1/2 Chinese cabbage, (400 g)
• 1 ripe mango
• 12 stalks coriander leaves
• 12 slices white bread box, (approx. 40 g)
• 40 g cashew nuts

Time: 35 min

Preparation

1. 1 shallot (30 g) coarsely cut. 1/2-1 cut red chili pepper with seeds coarsely. Cut 15 g fresh ginger coarsely. 1 clove of garlic, cut in half. Clean, remove seeds and chop coarsely 1 red bell pepper. Shallot, chili, ginger, garlic and peppers finely shred the flash hackers.

2. Boil mixture with 200 g creamy coconut milk in a small saucepan. 100g red lentils admit boil and cook for 15 minutes at open low heat, stirring occasionally. Take lenses from the heat and puree finely with the cutter bar. Spice puree with salt, 3 tablespoons canola seed oil with stirring and allow to cool.


3. Wash 1 organic lime hot, dry, 2 tsp finely bowl rub and squeeze 3 El juice. Zest and juice with 2 tablespoons water, 1-2 teaspoons fruity curry powder and mix a pinch of salt (e.g. As lime curry from the Internet). 3 tbsps. rape seed oil Mix vigorously with a whisk.

4. 1/2 Chinese cabbage (about 400 g) clean, cut in half lengthwise and cut crosswise into 1 cm wide strips. Mix Chinese cabbage and lime marinade. 1 ripe mango, peel the flesh from the stone and cut into 1 cm small pieces. Mix Mango among Chinese cabbage. Papers of 12 stems pluck and fold in the cilantro.

5. 12 slices white bread box (about 40 g) roast, slices of thick brush with lens spreads, it gives the Chinese cabbage salad. Sandwiches are served sprinkled with 40 g cashew nuts.

Nutritional information per serving: 246 kcal
• 6 grams protein
• 11 g fat
• 28 g carbohydrates