• 4 tablespoon extra-virgin olive oil
• 2 red onion medium chopped
• 2 red bell pepper large chopped
• 4 carrot medium chopped
• 4 stalk celery chopped
• 1 teaspoon Kosher salt divided
• 8 clove garlic pressed or minced
• 4 tablespoon chili powder
• 4 teaspoon ground cumin
• 3 teaspoon smoked paprika
• 2 teaspoon dried oregano
• 56 ounce canned diced tomatoes with their juices
• 60 ounce canned black beans rinsed and drained
• 30 ounce canned pinto beans rinsed and drained
• 4 cup vegetable broth
• 2 bay leaf
• 4 tablespoon fresh cilantro
• 2 teaspoon red wine vinegar

Optional garnishes:

• fresh cilantro
• avocado sliced
• tortilla chips check label for GF
• sour cream skip for dairy free and vegan
• grated cheddar cheese skip for dairy free and vegan

Larb Sauce

• 1/2 cup fish sauce
• 10 tablespoon freshly squeezed lime juice
• 1/2 cup brown sugar

Larb Gai Mixture

• 1 1/2 tablespoon avocado oil
• 1 Thai chili or serrano chili thinly sliced
• 2 shallot finely chopped
• 7 clove garlic minced
• 3 pound ground chicken
• 3 stalk green onion thinly sliced
• 1 red onion thinly sliced
• 5 tablespoon fresh cilantro chopped
• 1/2 cup fresh mint chopped
• 3 tablespoon Thai basil chopped (optional)
• 1 tablespoon rice flour optional to thicken sauce

To Serve

• 2 cup short grain rice cooked according to package directions
• 1 head leaf lettuce
• 1 cucumber thinly sliced
• 3 carrot julienne

• 10 tablespoon apple cider vinegar
• 5 tablespoon extra virgin olive oil
• 1 1/4 teaspoon sea salt
• 1 1/4 teaspoon cayenne pepper
• 5 cup broccoli chopped into small florets
• 1 cucumber large, diced
• 2 1/2 cup carrot matchstick
• 3 yellow bell pepper finely sliced
• 10 tablespoon red onion finely sliced
• 2 1/2 cup cherry tomato halved
• 2 1/2 cup mushroom sliced
• 5 cup lentils cooked according to package directions, drained and rinsed