Burmese Tea Leaf Salad with Popped Lentils

Ingredients

• 2 oz (57 mL) canola oil
• 1 cup (250 mL) cooked whole green lentils, drained
• 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
• 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