All Photos © Christine Elise McCarthy 2017
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Lentils are cheap, versatile, comforting & good for you. These can be made thick & served over a grain (like Basmati rice) or made a bit thinner & served as a soup. They freeze well, too, so why not make a fuckton – like I did – and freeze a bunch for lazy days in the future?
I used sweet basil from Bangluck Thai market in Hollywood but hot basil or regular basil will do. Were I to make this again – I would double the basil quantity. I used a small amount of coconut milk in this so keep it lighter & less fattening but more coconut milk would make this creamier & yummier. I also used a combination of lentils & dal & mung beans – seen below. You can use all one kind or any combo you have handy.
Easy Vegan Thai Sweet Basil & Coconut Lentils
Makes a large pot full
INGREDIENTS
Coconut oil
5 cups lentils (or dal or mung beans)
1 onion – diced
2 jalapenos – chopped (optional)
1-8 garlic cloves (to taste) – minced
1-2 TBS minced ginger
5 ounces (or more) coconut milk (a 15 oz can would not be too much – I just kept it light)
2 TBS rice vinegar
6 TBS liquid aminos (or soy sauce or tamari)
8 or more cups vegetable stock
1-2 cups fresh basil
GARNISH – cooked rice & more basil
DIRECTIONS
Melt 1 or more TBS of coconut oil (or other cooking oil) in a large stock pot. Add the onions & jalapenos & saute until soft. Stir in the garlic & ginger for a minute & then add everything else – (except the fresh basil) – starting with only about 6 cups of the stock. Bring to a boil & reduced heat to low. Cover & simmer for 30-60 minutes or until your lentils are soft. I used & immersion blender & mashed about 25% of the lentils. Not necessary. Add more stock for a thinner dish or a soup. Heat it down if it is too thin.
Stir in the fresh basil & serve with additional basil as garnish. Serve as it is or over cooked rice.
Delightful-Delicious-Delovely 