This recipe for Thai basil lentils is so easy and flavorful to prepare that I’m sure will be on your favorite “easy to make” meals list.
I got the inspiration for this recipe, Thai basil lentils while having lunch with my husband at a Thai restaurant. I was enjoying a great bowl of noodles, and he was eating fried rice. And then out of now where this amazing smell started to fill the whole restaurant. And a lady appeared with a huge dish of Thai Basil Chicken.
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When we got home, I quickly looked for a recipe that I could adapt, and this Thai basil lentils recipe came out fantastic on the first try. I made it again, and again and now is on my list of “to cook when in a hurry.”
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Here is the recipe for
Thai Basil Lentils
and I hope you like it. If you do, please share the recipe and the blog.
Thai Basil Lentils
- 1 cup uncooked lentils or 2 cups cooked lentils
- 3 cups water
- 1 tablespoon of neutral tasting oil
- 2 cups basil
- 6 garlic cloves sliced
- 1-2 serrano Thai or jalapeno chiles
- 3 tablespoons soy sauce tamari
- 1 tablespoon rice vinegar
- 1 teaspoon of sugar
- Put the cup of lentils and the three cups of water in a large pot with a lid. Leave on medium-high heat for about 20 minutes or until the lentils are soft.
- When the lentils are ready, drain them and leave aside.
- In a separate bowl mix the soy sauce with rice vinegar and sugar. Leave aside until ready to use.
- Put the oil and garlic in a large skillet. When the garlic begins to brown add the chile, leave for 30 seconds and put the lentils and the basil. Leave it all for about five minutes until the basil starts to wilt. Add the sauce that you prepared with soy and vinegar.
- Leave it for two more minutes and try, adjust the seasoning if necessary.
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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I’m a bit confused – does the recipe use regular basil or Thai basil?