Pinch of Yum · by Lindsay Ostrom★ 4.9
Thai Basil Coconut Lentils
NUTRITION · PER SERVING85M COOK
CAL 19%·PRO 16%
CARBS 31G32% OF CAL
9G FIBER7G OTHER15G TOTAL SUGAR
FAT 28G66% OF CAL
22G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Lentils and squash simmered in fragrant tom kha curry paste and coconut milk, finished with peanuts and basil. Aromatic and satisfying, it's a plant-based Thai dinner.
mainthaibeansdairy freegluten freeveganvegetarian
View the full recipe on Pinch of Yum →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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
At a glance
PER SERVING · TIME 85M
CAL 19%·PRO 16%
CARBS 31G32% OF CAL
9G FIBER7G OTHER15G TOTAL SUGAR
FAT 28G66% OF CAL
22G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h 15m
- Sodium
- 578mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 970mg
- Calcium
- 102mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 578MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.