Tag Archives: thai

Thai Curried Lentils

2014-06-29 19.16.51

Here is a really delicious, quick and easy curried lentils dish (particularly quick if you happen to have cooked lentils on hand – or use canned – you need about 3 cups cooked lentils).  Finding a good curry paste is essential for this, I used Ayam’s Thai Panang which doesn’t contain fish or shrimp – and 20g only contains 1.6g of fat.  This serves 6, or 4 really hungry adults. 🙂

Thai Curried Lentils
Prep time
Cook time
Total time
Cuisine: Thai
Serves: 4
  • 1 large onion
  • 1 large red capsicum
  • 250 grams green beans (unprepared weight)
  • 3 heaped teaspoons thai curry paste - about 20g
  • 2 lime leaves, scored
  • 280 grams dry regular green or brown lentils
  • 3 cups vegetable stock
  • 2 tablespoons fresh lime juice
  • to serve: fresh chopped coriander, yogurt
  • 1 cup soy milk mixed with 1 tsp coconut essence
  1. Put the lentils into a medium saucepan, cover with boiling water, bring to boil and simmer until just tender - about 20 minutes.
  2. Put your rice (we like long grain brown rice with this dish) on to cook.
  3. Chop the onion, dice or slice the capsicum, top and tail the green beans.
  4. Heat a large casserole or saucepan (which has a close fitting lid) on a medium heat.
  5. Add the vegetables, and once softening, reduce the heat, and stir in the curry paste, and stir for a few minutes until all incorporated. If you have to wait a while for your lentils you can just switch off the heat at this point, place on the lid and continue once your lentils / rice are ready.
  6. Add the lentils once they're ready, stock, lime leaves and lime juice.
  7. Bring to the boil, then reduce to a simmer.
  8. Cook for 10-15 minutes or until your green beans are cooked to your liking, then stir in the soy/coconut mixture, and heat through gently.
  9. Serve over your rice and top with coriander leaves and yogurt.
Nutrition Information
Calories: 244 Fat: 1.28 Carbohydrates: 18.6 Sodium: 70 Fiber: 16 Protein: 15.8