Green Thai Curry Red Lentils (Vegan Recipe)
This simple yet extra delicious lentil recipe is packed with almost 20 grams of protein per portion, and it’s a great option for lunch, dinner, or when you want a much healthier Thai recipe not too oily. It’s naturally protein-rich, eggless, gluten free, and a crowd pleaser for Thai curry lovers!
Share This Recipe:
Perfect for when you need a quick yet yummy and healthy lunch, since split red lentils take very little time to cook!
Green Thai Curry Red Lentils
I am addicted to lentils, but frankly even if you don’t like lentils I encourage you to give this a try! The green Thai curry takes over the flavor, plus the veggies mixed in it add great texture and nutrition to this recipe. I recommend it because it’s:
Healthier than a lot of Thai take away food you might order.
Super quick and easy to make.
Mostly whole food ingredients.
Packed with protein, making it a filling meal, great as a post workout meal!
Full of flavor.
Ingredients
Red lentils
Onion
Mushrooms
Red pepper
Red Thai chili peppers
Carrots
Baby spinach
Green Thai curry paste
Coconut oil
Coconut milk
Salt
Pepper
For this recipe I used Green Thai Curry paste by Thai Kitchen, available at Whole Foods. However, I have since developed my own Green Thai Curry Paste. Email me for that recipe if you want to make it from scratch.
How to make Green Thai Curry Lentils?
You just need a cutting board and a saucepan for this recipe.
Boil your lentils first. I usually boil a ton on Sunday, and then I grab some for different dishes throughout the week.
Chop your veggies, sauté them with the spices.
Add the coconut milk and lentils.
Cook it a bit more and you are done!
These Green Thai Curry Lentils Are
Gluten free
Egg-free
Dairy-free (without butter)
Healthy
Refined sugar-free
Fast to make
So damn yummy!!
Please let me know if you make it!! Rate it and comment below. I love to hear about your creations too and any alterations you might make to the ingredients.
Also, don’t forget to tag me in your Instagram or Facebook post with @veggielation and #veggielation because I would love to see your take on this recipe!
Thanks!!!
Green Thai Curry Red Lentils
This simple yet extra delicious lentil recipe takes very little time to make, and it’s a great option for lunch, dinner, or when you want a much healthier Thai recipe not too oily. It’s naturally protein-rich, eggless, gluten free, and a crowd pleaser for Thai curry lovers!
Ingredients (US Customary)
- 3 cups cooked red lentils
- 1 medium white onion
- 1 lb mushrooms (I used a mix of shiitake and baby portobello)
- 1 medium red pepper
- 2 red Thai chili peppers
- 3 medium carrots
- 1 1/2 cups baby spinach
- 4 tbsp green Thai curry paste
- 1 tbsp coconut oil
- 1 cup regular coconut milk (or full fat from can for creamier version)
- 1 tsp salt
- Pepper to taste
Ingredients (Metric)
- 225 grs cooked red lentils
- 1 medium white onion
- 454g mushrooms (I used a mix of shiitake and baby portobello)
- 1 medium red pepper
- 2 red Thai chili peppers
- 3 medium carrots
- 45 grs baby spinach
- 4 tbsp green Thai curry paste
- 1 tbsp coconut oil
- 250 ml regular coconut milk (or full fat from can for creamier version)
- 1 tsp salt
- Pepper to taste
Instructions
- Chop all veggies except the baby spinach.
- Heat up your saucepan with the coconut oil and cook the veggies (except the spinach), add salt and pepper and let them simmer for 8 minutes.
- Add the rest of the ingredients, stir and cook at medium heat for another 8-9 minutes.
- Taste it, add the spinach and add more curry paste or salt as you like.
Notes
Curry Paste: email me if you want to make green Thai curry paste from scratch and I will send you my recipe. If you buy it, the one I like is from Thai Kitchen and I find it at Whole Foods.
Coconut oil: yes I know it’s 90% saturated fat (butter is 64%) and that’s why I only use it occasionally. You can use a different vegetable oil if you prefer.
One pot meal? yes, you can just add raw lentils and water to make it one pot meal. 1 cup dry lentils is about 2 1/2 cups cooked lentils. You will need 3-4 cups of water.
Visit VeggiElation.com for more plant-based recipes that are both healthy and tasty!
Nutrition Facts
Serving Size: 1
Servings: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 350 | ||
| % Daily Value* | ||
| Total Fat 11g | 18% | |
| Saturated Fat 6g | 31% | |
| Total Carbohydrates 51g | 20% | |
| Fiber 15g | 54% | |
| Sugar 8g | 20% | |
| Protein 19g | 24% | |
*Values are based on a 2000 calorie diet.
Share This Recipe:
