Thai Basil Coconut Lentils

Name: Thai Basil Coconut Lentils
Prep time: 10 min
Cook time: 1 min
Total time: 1 min
Ingredients: 1 cup dried green or brown 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 tablespoons tom kha paste; cayenne pepper, chili powder and salt; fresh basil and chopped peanuts for topping

4.9

(15)

pinchofyum.com

Your recipes

Prep Time: 10 minutes

Cook Time: 1 hours, 15 minutes

Total: 1 hours, 25 minutes

Servings: 4

Author : Pinch of Yum

thai basil lentils coconut lentils tom kha paste

Ingredients

Remove All · Remove Spices · Remove Staples

1 cup dried green or brown lentils, or monggo beans3 cloves garlic, minced1 tablespoon olive oil1/2 head green cabbage, shredded1/2 large kabocha squash (about 3-4 cups cubed)1 can coconut milk1 1/2 tablespoons tom kha pastecayenne pepper, chili powder and saltfresh basil and chopped peanuts for topping

Export 8 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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