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Thai Basil Lentils & Toasted Sesame Coconut Brown Rice

Craving something exotic for dinner? This red lentil curry is just the thing!

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Ingredients

Toasted Sesame Brown Rice:

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 (you sub dried spice like cayenne to taste)
  • 1/2 tablespoon freshly grated ginger
  • 1 tablespoon toasted sesame oil
  • 1 cup shelled sweet peas
  • 1 14-ounce can baby corn or sub with another veggie
  • 1/2 cup water
  • 1 tablespoon Red Curry Paste make sure it doesn't have fish ingredients
  • 1 tablespoon tamarind paste
  • 1/2 cup low sodium soy sauce if GF sub tamari or coconut aminos
  • 2 tablespoons rice vinegar
  • 1/2 cup tomato sauce
  • 1/4 cup fresh basil leaves chopped
  • 1/4 cup brown sugar
  • 1 tablespoon arrowroot starch (or cornstarch) + 2 tablespoons water
  • 2 cups cooked lentils I used canned

Instructions

Toasted Sesame Brown 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. Simmer, stirring occasionally, until all liquid is absorbed snd 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.

Thai Basil Lentils:

  1. While rice is cooking, add carrots, garlic, onion, ginger, peppers, and sesame oil to a wok or large pan and saute over high heat until starting to brown, about 4 minutes. 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.
  2. In a small bowl mix cornstarch with 2 tablespoons water and quickly stir into sauce. Add lentils and reduce heat to low. Cover and simmer for 10 to 15 minutes.
  3. Serve hot over rice.