About this recipe
Thai Basil Lentils, my vegan take on the beloved Thai Basil Chicken. This dish captures the essence of traditional Thai cooking with a compassionate twist, swapping chicken for hearty lentils that are just as satisfying. This dish is packed with bold flavors, fresh herbs, and the irresistible aroma of Thai basil. This recipe will transport your taste buds to the streets of Bangkok. And the best part? It’s incredibly easy to make! Whether you’re a vegan, vegetarian, or simply a lover of vibrant, plant-based meals, these Thai Basil Lentils are for you.
I was inspired to create this dish while having lunch with my husband at a Thai restaurant. I was enjoying noodles; he was eating fried rice. Then, a delicious aroma filled the restaurant; a lady appeared with Thai Basil Chicken, and that was my queue to run home and make a vegan version of it.
Ingredients
- Lentils, green or beluga
- Vegetable oil
- Basil, Thai basil if you can
- Garlic
- Thai chili, substitute with serrano or jalapeños
- Soy sauce
- Rice vinegar
- Sugar
How to make them
- Cook the lentils until they are tender, but be careful not to overcook them, so they keep their shape.
- In a separate bowl, mix the soy sauce with rice vinegar and sugar.
- Put the oil and garlic in a large skillet. Then, the chile, the lentils, and the basil. Add the sauce and turn the heat off.
How to serve them
This lentil dish is delicious served over rice. Great with brown rice, vegan coconut rice, or even cauliflower rice.
Thai Basil Lentils
Equipment
- 1 Skillet
Ingredients
- 2 cups lentils, cooked
- 1 tablespoon of neutral tasting oil
- 2 cups Thai basil substitute with regular basil
- 6 garlic cloves sliced
- 1-2 Thai Chili sub with serran or jalapeno chiles
- 3 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 teaspoon of sugar
Instructions
- In a bowl mix the soy sauce with rice vinegar and sugar. Leave aside until ready to use.
- Add the oil and garlic in a large skillet. Once the garlic begins to turn brown, add the chile and leave it for 30 seconds. After that, add the lentils and basil leaves. Let it all cook for 3-5 minutes or until the basil starts to wilt. Finally, add the sauce that you previously prepared with soy and vinegar.
- Turn the heat off, but let it sit in the pan for 3-5 minutes. Serve over jasmine rice or brown rice.
Notes
1 cup of lentils
2 cups of water or vegetable broth
Salt to taste 1. Rinse the lentils in cold water and drain.
2. In a pot, add lentils and enough water or vegetable broth to cover them by about an inch. Bring to a boil, reduce the heat to a low simmer, and cover the pot with a lid.
3. Cook for about 20-25 minutes or until the lentils are tender but not mushy. Drain any excess liquid.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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