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Recipe by

Lentils.org

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Thai Lentil Larb

Prep Time: 10 Minutes

Total time: 25 Minutes

Servings: 10

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

    1 cup (250 mL) lime juice

    ¼ cup (60 mL) fish sauce

    ¼ cup (60 mL) brown sugar

    2 tsp (10 mL) sriracha

    2 Tbsp (30 mL) canola oil

    1 cup (250 mL) shallots, minced

    ¼ cup (60 mL) lemongrass, minced

    2 Tbsp (30 mL) Thai chili, thinly sliced

    1 Tbsp (15 mL) garlic, minced

    2 lb (1 kg) whole red lentils, cooked

    1 Tbsp (15 mL) soy sauce, low sodium

    2 heads butter lettuce leaves, washed and dried

    2 Tbsp (30 mL) mint, chiffonade


Directions

  1. In a small mixing bowl, whisk together lime juice, fish sauce, brown sugar, and sriracha and set aside.
  2. In a large sauté pan, heat oil over medium to high heat and sauté shallots, lemongrass, chili, and garlic until aromatic.
  3. Add lentils and soy sauce and toss well to mix and heat through. Cook for an additional 2-3 minutes until warm throughout.
  4. To plate, place 2 leaves of lettuce onto each plate. Divide lentil mix evenly into the lettuce cups, garnish with mint, and spoon reserved dressing over top.

Nutritional Information

  • Serving Size: per lettuce cup with 170 grams filling
  • Per serving:
  • Calories 190
  • Total Fat 3.5 g
  • Saturated Fat 0 g
  • Cholesterol 0 mg
  • Carbohydrates 30 g
  • Dietary Fibre 8 g
  • Sugar 9 g
  • Protein 10 g
  • Sodium 870 mg
  • Potassium 529 mg
  • Folate 192 mcg