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Dinner for 4

Thai Basil Coconut Lentils

Green lentils simmer with cabbage, kabocha squash, coconut milk, garlic, and tom kha paste until tender.

$1.42per serving $
85 minstart to table
4servings

ThaiVegetarianVeganDairy-freeBudgetFamilyDinners

Ingredients

  • 1 cup dried green or brown lentils
  • 3 cloves garlic
  • 1 tbsp olive oil
  • 1/2 head green cabbage
  • 1/2 large kabocha squash
  • 1 can coconut milk
  • 1 1/2 tbsp tom kha paste
  • cayenne pepper
  • fresh basil and chopped peanuts for topping (optional)

Steps

  1. Rinse the lentils and simmer them in a medium pot of water for 25 minutes, until partly tender.
  2. Heat the oil in a large pot over medium heat and cook the garlic for 1 minute.
  3. Add the cabbage and squash, then cook for 8 minutes, stirring often.
  4. Add the lentils, coconut milk, tom kha paste, cayenne, salt, and pepper.
  5. Cover and simmer for 25 minutes, until the lentils and squash are tender.
  6. Stir in the basil and cook for 2 minutes, then top with peanuts.

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