Spicy Radish Rolls

Rinse radish, peel and cut 16 thin slices on a mandoline.

Spread radish slices on a baking sheet. Sprinkle with salt and leave for about 20 minutes to draw out liquid.

Cut remaining radish into thin strips. Spread on a large plate, season with salt and allow to draw out liquid.

Rinse celery, trim, remove strings if necessary and cut into thin slices.

Peel carrot, onion and ginger. Cut carrot and onion into very small dice. Chop ginger very finely.

Place vegetable broth, red pepper flakes, celery slices, carrot, onion, ginger and red lentils in a saucepan. Bring to a boil, cover, reduce heat and cook for 8-10 minutes over low heat.

Remove the lid and continue to cook until all liquid is absorbed or evaporated. Remove from heat and let cool.

Squeeze the salted radish strips with your hands and add to the lentils.

Blot salted radish slices dry with paper towels. At the end of each slice, place a small portion of lentils and shape into rolls.