Name: Black Lentil & Beetroot Larb
Prep time: 10 min
Cook time: 1 h 20 min
Yield: 8
Ingredients: INGREDIENTS; 4 purple and golden beetroots, washed but unpeeled; 40g/1½oz white rice, ideally sticky Thai (but anything will do); 3 banana shallots, peeled and very thinly sliced into rings; 250g/9oz cooked beluga or Puy lentils; For the crispy shallots; 1 tbsp rapeseed oil; 4 banana shallots, peeled and thinly sliced into rings; For the dressing; 4-5 fresh lime leaves, thinly sliced; Juice of 3 limes; 4 tbsp fish sauce or soy sauce; 1 tsp Thai chilli powder, pul biber (Aleppo pepper) or Korean chilli powder; 1½ tbsp sugar; 3 tbsp sunflower or groundnut oil; To serve; A large handful of fresh coriander leaves; A large handful of fresh mint leaves; A large handful of fresh Thai basil leaves

VMG Recipes