My husband Howard and son Ted aren’t the biggest fans of lentils. Therefore I’m always trying to invent new recipes. A daily dose of fibre can help to protect the body from diabetes and colon cancer. Lentils are one food that are packed full of protein as well as other great nutrients. The folate, iron and potassium in lentils also have a positive effect on the body.
We always try to eat a flexitarian diet so lentils are a big part of what we eat during the week. I cook meat and fish dishes at the weekend which I think Howard and Ted look forward too. During the week I try to make our vegan or vegetarian dinners more interesting.
The inspiration for this recipe came from my Thai Green Chicken Curry recipe. I was on my blog looking for meal ideas for the weekly menu and I stumble upon the curry recipe. Instead of chicken I decided to try lentils and I changed a few of the other ingredients. The results were amazing and of course, it’s one I had to share with you.
Have you ever swapped meat for beans and legumes and if so, which recipe was it? Let me know in the comments below and please don’t forget to like, comment and subscribe.
- Sharp knife
- Chopping board
- Frying pan
- Plastic brush
Ingredient for the Thai Green Sauce
- Spring onions x 1 bunch
- Garlic cloves x 4
- Ginger x 1 inch piece
- Mild chilli powder x 2 tsp
- Coriander x 1 large handful
- Coconut cream x 100mls
- Coconut drink or coconut water x 200mls
- Salt and pepper to taste
Method for the Sauce
- Start by chopping the spring onions into half centimetre pieces.
- Next remove the skin from the garlic cloves and slice thinly.
- Then remove the skin from the ginger and slice.
- Chop the coriander.
- Heat the frying pan on a medium to high heat and drizzle the olive oil.
- Spread the oil evenly across the base using the plastic brush.
- When the pan is hot put in the spring onions, garlic cloves and ginger.
- Remove from heat and leave to cool.
- When it has cooled put these ingredients into the blender.
- Add in the mild chilli powder, coriander, coconut cream and coconut drink or coconut water.
- Blend all these ingredients until they are smooth.
- Set aside.
Ingredients for Thai Green Curry
- Red Lentils x 300g
- Leek x 1
- Carrot x 2
- Courgette x 1
- Red pepper x 1
- Butternut squash x 200g
- Thai green curry sauce x all of it
- Chicken or vegetable stock x 600mls
- Spinach x 1 small handful
- Salt and pepper to taste
Method for the curry
- Peel and slice the carrots and cut the butternut squash into 1 centimetre pieces.
- Cut the top and the tail from the leek and slice it.
- Then peel the courgette and slice.
- Next cut the top from the pepper and remove the core and stalk.
- Slice the flesh of the pepper.
- Put these ingredients into the slow cooker pot.
- Add in the lentils, sauce, chicken or vegetable stock and salt and pepper to taste.
- Turn the slow cooker on low for 7 – 8 hours or on high for 3 – 4 hours.
- The lentils will absorb all the liquid and you will be left with a delicious curry.
- Add in the spinach and let in wilt down in the curry by stirring it.
- Serve with a bowl of rice and enjoy.
Slow Cooked Thai Green Lentil Curry I thought made a delicious change from the other Thai curries that we have eaten in the past. Howard and Ted I don’t think were that impressed by this dish but they did eat it. I really enjoyed it and I felt the lentils were a great swap for fish or chicken. All the ingredients in this dish are freezable so you could make a big batch for the freezer. Plus it made a great leftover lunch for me the next day too. However you decide to eat this dish, as always, please enjoy. Thank you xxx