coconut lentils

These Thai basil coconut lentils have the most amazing flavor! Peanuts, basil, squash, lentils, and a fresh Thai seasoning paste called tom kha.

Thai Basil Coconut Lentils

beans

garlic,

olive oil

cabbage,

kabocha squash (about 3-4 cups cubed)

coconut milk

tom kha paste

cayenne pepper, chili powder and salt

basil peanuts

Cook the lentils in a pot of boiling water for about 45 minutes or until soft. Drain the water and set aside.

While lentils are cooking, saute the garlic in the olive oil over medium high heat. Add the cabbage, season with salt, and stir fry until the cabbage begins to soften. Remove from heat and set aside.

Add a little more oil to the pan and add the squash. Season with chili powder, cayenne, and salt &#8211; or any seasonings you like. Add the coconut milk and simmer the squash for 8-10 minutes or until soft but not mushy. Add the tom kha paste and stir until mixed in with the coconut milk.

Add the cooked cabbage and lentils to the squash and gently stir to combine. Top each bowl with fresh basil and chopped peanuts.

Well, it will probably be lentils rather than beans for me, but this sounds just a little different to what I have made and I cannot wait to try it!  Thanks so much for the recipe which has already been filed :) !  Love the inclusion of the cabbage and cannot wait to taste . . .  Oh, just scrolled down [a 'hurry day'!]: oh yes, mung beans are no problem!!!

Absolutely delicious. Love the texture and the flavors. Will definately make this again.

Lindsey you are looking simply beautiful, and Bjork I love each shot you have taken in this video.

Lindsay and Bjork, love what you're doing here!  Ooh, and Thai basil!  Coconut milk!  Lentils!  Yes, please!  And, yes, though I am not personally familiar with the hot in a frizzy-hair-change-your-sweaty-clothes-wipe-your-shiny-face kind of hot, I AM all too familiar with the sweat 'stache kind of hot -- perhaps you guys are familiar with that too?  Anyhow, great work guys, and so glad I stumbled upon Pinch of Yum.  Look forward to dropping by again soon to see what you all are cooking up!  You're most welcome to stop by my neck of the woods anytime.  Much yum!

https://www.youtube.com/watch?v=G2jq5F6qCEA

Printable recipe - http://www.pinchofyum.com/thai-basil-coconut-lentils

INGREDIENTS 

• 1 cup dried lentils or monggo beans
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1/2 head green cabbage, shredded
• 1/2 large kabocha squash (about 3-4 cups cubed)
• 1 can coconut milk
• 1 1/2 teaspoons tom kha paste 
• Cayenne pepper, chili powder and salt
• Fresh basil and chopped peanuts for topping

INSTRUCTIONS

• Cook the lentils in a pot of boiling water for about 45 minutes or until soft. Drain the water and set aside.
• While lentils are cooking, saute the garlic in the olive oil over medium high heat. Add the cabbage, season with salt, and stir fry until the cabbage begins to soften. Remove from heat and set aside.
• Add a little more oil to the pan and add the squash. Season with chili powder, cayenne, and salt -- or any seasonings you like. Add the coconut milk and simmer the squash for 8-10 minutes or until soft but not mushy. Add the tom kha paste and stir until mixed in with the coconut milk.
• Add the cooked cabbage and lentils to the squash and gently stir to combine. Top each bowl with fresh basil and chopped peanuts.

NOTES:

Tom Kha paste is a bright, flavorful Thai product that is usually used to make soup. I bought it at the big grocery store here in Cebu and found it with the curry paste and other spices and pastes. If your grocery store doesn't carry it, check at an Asian market.

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