| Prep: 15 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 345 | 11g | 8g | 47g |
| sugars | fibre | protein | salt |
| 3g | 18g | 19g | 0.5g |
As a Maine-born food enthusiast, I’ve always had a love for traditional New England seafood. But, as someone who savors flavors from all food realms, I’m equally excited by the vibrant, creativity-inspiring dishes that come from other cultures. One recipe I’ve particularly fallen for is the Thai Basil Coconut Lentils. Ironically, these lentils remind me of digging into a comforting bowl of clam chowder – a touch of heat, a burst of flavor, with luscious creaminess enveloping every bite!
The Feast of Flavor and Health
The Thai Basil Coconut Lentils are not only a feast for your taste buds but also a trove of health benefits. Lentils are packed full of protein, essential vitamins, and dietary fiber. Red lentils, in particular, are rich in anti-oxidants, and have been found to support heart health and promote digestion. Coconut milk adds a dose of lauric acid, known for its anti-viral and anti-bacterial properties, while also lending a rich, velvety texture. On top of that, the variety of vegetables incorporated into the recipe add a healthy dose of essential nutrients. And let’s not forget the Thai basil – this fragrant herb not only offers a unique anise-like flavor, but it’s also packed with Vitamin K, which promotes bone health.
Spicing Up the Traditional Lentil Dish
This recipe is a wonderful divergence from the traditional lentil dish, which is often simply boiled with minimal spices. It maintains the hearty comforting nature of lentils but elevates it with vibrant Thai flavors. The richness of coconut milk combined with the Thai red curry paste adds an exciting punch. Fresh Thai basil, lime juice, and ginger lend a tangy, aromatic quality that is utterly delicious. I assigned it to my daughters, Erin and Samantha, for their school’s international food day, and they had their classmates asking for seconds.
This dish quite reminds me of lentil dal – the Indian lentil-based staple. It would pair perfectly with jasmine or brown rice, creating a balanced, satisfying meal. And if you are a seafood lover like me, it also works well alongside mussel or clam dishes like More Maine Mussels —the coconut milk and Thai basil are wonderful complements to the briny, sweet flavors of seafood.
Time and again I find myself returning to Thai Basil Coconut Lentils because it is a fierce contender that brings a burst of global flavors to my traditional New England kitchen.
What You’ll Need
- 2 cups of dried red lentils
- 2 tablespoons of coconut oil
- 1 large onion, diced
- 2 cloves of garlic, minced
- 1 thumb of fresh ginger, grated
- 1 tablespoon of Thai red curry paste
- 1 can (14 ounces) of coconut milk
- 1 cup of water
- 2 tablespoons of soy sauce
- 2 tablespoons of lime juice
- 1 cup of fresh Thai basil leaves, chopped
- 2 red bell peppers, diced
- Salt and pepper to taste
- Optional garnish: extra Thai basil leaves and lime wedges
Method
Step One
Start by rinsing the 2 cups of dried red lentils under cold water until the water runs clear, then set them aside.
Step Two
Heat 2 tablespoons of coconut oil in a large pan over medium heat. Add the diced onion to the pan and sauté until it begins to turn translucent.
Step Three
Add the minced garlic and grated ginger to the pan, continuing to sauté until fragrant.
Step Four
Stir in 1 tablespoon of Thai red curry paste until the onion, garlic, and ginger are all evenly coated.
Step Five
Now add the lentils to the pan followed by the can of coconut milk and cup of water. Reduce heat and let the mixture simmer for about 20 minutes, until the lentils are tender.
Step Six
After 20 minutes, add the diced red bell peppers to the pan. Continue to let simmer until the peppers are tender.
Step Seven
Mix in 2 tablespoons of soy sauce, 2 tablespoons lime juice, chopped Thai basil leaves, and salt and pepper to taste. Allow the mixture to cook for another 2 minutes for the flavors to merge.
Step Eight
Serve your Thai Basil Coconut Lentils warm, garnishing with extra Thai basil leaves and lime wedges if desired.
