Peel the onion and garlic. Ginger thinly remove the peel and chop everything together. Cut chili in half, remove seeds and cut into rings (work with kitchen gloves). Stir-fry the prepared ingredients in the oil in a frying pan.
Add bouillon cubes, fish sauce, curry paste and 250 ml water and bring to a boil briefly. Add rinsed lentils. Cook in a closed saucepan at low temperature for 12-15 minutes.
Peel the pineapple, remove the hard stem and cut the pineapple flesh into small pieces. Clean the bell bell pepper, remove the seeds and cut into small strips. Rinse the chives, rub dry and cut into rolls.
Tip: Fold in liters of cold-pressed vegetable oil. This is healthy and has only 2 grams of fat more per unit.
Tip: As an alternative to fresh chives, you can also use the freeze-dried.
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