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Thai Basil Lentils and Sesame Coconut Brown Rice [Vegan]

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This simple meal is packed with spicy and fresh Thai flavors. The combination of basil, coconut, tamarind, and sesame will delight your tastebuds. This protein-packed meal is also incredibly simple to cook, making this dish an ideal weeknight staple.

Thai Basil Lentils and Sesame Coconut Brown Rice [Vegan]

This Recipe is :

High Carb VeganVegan

Serves

6-8

Ingredients

For the Toasted Sesame Coconut Rice:

  • 1 cup full-fat coconut milk
  • 5 cups water, plus more if needed
  • 2 1/2 cups uncooked brown rice
  • 1 teaspoon salt, or to taste
  • 1 1/2 tablespoons toasted sesame oil
  • 2 tablespoons toasted sesame seeds

For the Thai Basil Lentils:

  • 1 small onion, chopped
  • 2 large carrots, cut into matchsticks
  • 3 cloves garlic, minced
  • 1 red bell pepper, cut into small pieces
  • 1/2 of 1 small hot red pepper, chopped
  • 1/2 tablespoon, freshly grated ginger
  • 1 tablespoon toasted sesame oil
  • 1 cup shelled sweet peas
  • 1 12-ounce can baby corn
  • 1/2 cup water
  • 1 tablespoon tamarind paste
  • 1/2 cup soy sauce
  • 2 tablespoons rice wine vinegar
  • 1/2 cup tomato sauce
  • 1/4 cup fresh basil leaves, chopped
  • 1/4 cup brown sugar
  • 1 tablespoon cornstarch, plus 2 tablespoons water
  • 2 cups cooked lentils

Preparation

To Make the Rice:

  1. Combine coconut milk and water in a medium pot and bring to a soft boil. Add salt and rice, cover with lid, and reduce heat to medium-low.
  2. Simmer, stirring occasionally, until all liquid is absorbed and the rice is al dente. Add more water if needed. Turn off heat when done and stir in sesame seeds and oil. Cover to keep warm.

To Make the Lentils:

  1. While rice is cooking, add carrots, garlic, onion, ginger, peppers, and sesame oil to a wok or large pan and sauté over high heat until starting to brown, about four minutes.
  2. Add 1/2 cup water and continue cooking until liquid is almost completely evaporated. Add all remaining ingredients up until cornstarch and stir to combine.
  3. In a small bowl mix cornstarch with 2 tablespoons water and quickly stir into sauce. Add the lentils and reduce heat to low. Cover and simmer for 10 to 15 minutes.
  4. Serve hot over rice.

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Rice

 

AUTHOR & RECIPE DETAILS


photo

Tori Cooper is the writer and baker behind the food blog Gringalicious where she shares her delicious, sometimes healthy, usually crazy, and always unpredictable recipes. She lives with her family in the Patagonia region of the Andes mountains in southern Chile and spends her leisure time dreaming up new ways to make simple ingredients taste awesome.


 

 



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31 comments on “Thai Basil Lentils and Sesame Coconut Brown Rice [Vegan]”

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April Johnson-Belt
3 Months Ago

Tiana!


Reply
Olivia Baldwin
3 Months Ago

Ciara Buckley looks nice


Reply
Olivia Baldwin
24 Feb 2016

Ciara Buckley ... Have u ever tasted my cooking!!! Brave words!!

Olivia Baldwin
3 Months Ago

Ciara Buckley looks nice


Reply
Olivia Baldwin
24 Feb 2016

Ciara Buckley ... Have u ever tasted my cooking!!! Brave words!!

Olivia Clockwork
3 Months Ago

oh so yummy...


Reply
Olivia Clockwork
3 Months Ago

oh so yummy...


Reply
Kenya Hill
3 Months Ago

This looks so good!!


Reply
Kenya Hill
3 Months Ago

This looks so good!!


Reply
Sophie Caro
3 Months Ago

Caleb Peterson


Reply
Hannah Gowans
3 Months Ago

Mikaela Akira Frutos


Reply
Joe Holden
3 Months Ago

Tammy Gibson Holden


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