Thai Basil Coconut Lentils

Thai Basil Coconut LentilsPinit

So you love basil?

and coconut milk?

and lentils?

Um, surprise! I do! I actually love lentils!

I also love lentils’ Filipino cousin, Monggo beans. Let me say that again: I like to eat something called Monggos. Monggggos. Monggity Mongga Monggo Beans. Is it hot in here?

Thai Basil Coconut Lentils

At the risk of always talking about how hot it is, can I tell you what’s hot in a frizzy-hair-change-your-sweaty-clothes-wipe-your-shiny-face kind of hot?

Making a recipe video in a Filipino kitchen with no AC.

But we made one anyways.

Cause I kind of like being hot. Not.

What I actually love is healthy food that gives my taste buds happy thoughts, and this fits the bill.

Thai Basil Coconut Lentils

4.9 from 12 reviews
Thai Basil Coconut Lentils
Serves: 4-6
  • 1 cup dried green or brown lentils, or monggo beans
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • ½ head green cabbage, shredded
  • ½ large kabocha squash (about 3-4 cups cubed)
  • 1 can coconut milk
  • 1½ tablespoons tom kha paste
  • cayenne pepper, chili powder and salt
  • fresh basil and chopped peanuts for topping
  1. Cook the lentils in a pot of boiling water for about 45 minutes or until soft. Drain the water and set aside.
  2. While lentils are cooking, saute the garlic in the olive oil over medium high heat. Add the cabbage, season with salt, and stir fry until the cabbage begins to soften. Remove from heat and set aside.
  3. Add a little more oil to the pan and add the squash. Season with chili powder, cayenne, and salt - or any seasonings you like. Add the coconut milk and simmer the squash for 8-10 minutes or until soft but not mushy. Add the tom kha paste and stir until mixed in with the coconut milk.
  4. Add the cooked cabbage and lentils to the squash and gently stir to combine. Top each bowl with fresh basil and chopped peanuts.
Tom Kha paste is a Thai seasoning that has a lemongrass, garlic, hot pepper, and ginger-y flavor. The flavors are really phenomenal. I bought it at the big grocery store here in Cebu and found it with the curry paste and other spices and pastes. If your grocery store doesn't carry it, check at an Asian market.

By the way, do you remember those Creamy Thai Sweet Potatoes and Lentils? Similarly delicious.

Happy vegetabling, friends!

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  1. Making a recipe video is such a good idea! Great job!!

  2. I don’t even care what you were cooking; I watched the video just to hear your voice. (Did you color your hair? It looks fabulous! Also, I am reading a book called Superfoods RX: Fourteen Foods That Will Change Your Life. It’s a practical, yet sufficiently scientific book and I’m loving it! The book names many of the foods you regularly use in your posted recipes. So, way to go, Dr. Ostrom!)

    • I actually recorded this video the DAY I dyed my hair. So much for subtle, right? :) I’ll add the Superfoods book to my to-read list! I love stuff like that. I also love sugar, but whatever.

  3. P.S.
    Your video rocks!!!

  4. Loved the video and have already watched it twice. I’m sure I’ll be watching it a bunch more just because its so fun to see you and hear you “in person.” You make some of my least favorite ingredients, such as cabbage and lentils, look darn good. And thank you, Bjork. The video recipe is a great idea. Thank you both for letting us follow along vicariously on your adventure.

    • Thanks Roxie! :) I am not really a cabbage person either, but soaked in coconut milk and covered with basil and peanuts, it’s so yummy! Hope everything is going well back at Edg!

  5. mm look at this… the creamy goodness. Love it!

    PS. I bought your ebook and I already see my photography improving dramatically. I never did my food photography vertically before but I can see what you mean; it totally changes the whole look of the images!

  6. I love coconut milk, basil and lentil! I have to grown my own lemon basil in Canada to fit the flavour that I crave back home.

    Love your video!!!

  7. I love lentils too! Hooray! Are monggo means the same as mung beans? Because I definitely have some of those kicking around–maybe I’ll give them a try here!

  8. Oh wow! You need to make more videos! They’re awesome :)

  9. I think it sounds weird to put coconut milk in a savory dish. However, I tried your curry chickpea dish and it was delish. I highly recommend everyone give it a try. I guess I will have to make this also. I also tried a sweet potato/tomato/peanut butter dish called ground-nut stew – it is a low country dish. I thought those were the weirdest ingredients that I ever saw and did not go together. It is absolutely wonderful. So from now on I am reserving my opinions until I taste it. I am loving trying new things that I definitely would not have been brave enough to eat when I was a little younger. Liking the video.

  10. Awesome job on the video, Lindsay! It’s such a time saver for your readers to see a quick run through of how you did everything. I’ve been wanting to do videos and actually shot one recently. HOWEVER, mine needs so much editing that I don’t know if it’s ever going to make it to my site. You are so far ahead of me. :-) And, BTW, the dish looks awesome. I happen to love all of the ingredients you used. Pinned it.

  11. this recipe looks amazing! I have been trying to eat lighter food, and I know my husband will love this :)

  12. You guys even do amazing videos!! Such an inspiration!!!!

  13. Well, you’ve done it again. I have a whole menu planned out for the next seven days and you go and screw it all up. ‘Cause I want THIS now. Dang it.
    I just saw mung beans at a little Asian market by my house today and wondered what to do with them. Now I know. I’ll have to pick up a bag and try them out.

  14. Well, it will probably be lentils rather than beans for me, but this sounds just a little different to what I have made and I cannot wait to try it! Thanks so much for the recipe which has already been filed :) ! Love the inclusion of the cabbage and cannot wait to taste . . . Oh, just scrolled down [a ‘hurry day’!]: oh yes, mung beans are no problem!!!

  15. Hhhmmm, this sounds really good. You two wine drinkers at all? I work at a winery and always recommend a Viognier with Thai food. If you see a Viognier out there give it a try.

  16. Gluten-Free, Dairy Free, and Vegan! Looks so delicious!
    Guess what. I think I have all the ingredients except for the squash/sweet potato and the tom kha paste! I might pick them up tomorrow and serve this for lunch.

    I’ll let you know if it passes the kids’ test!

    Looks so delish!

  17. Love the video!! Great job! And loved seeing you make a dish with monggo beans!!! Hooray for monggo, really and truly :) Your version sounds awesome!

  18. I was going to ask the same thing as other commenters – did you color your hair? And for your frizzy comment c’mon slick and pretty girl. I am super excited to try this recipe since I love lentils and basil. Sounds delicious. Thanks for sharing and your video was so fun to watch!

  19. making a video- SO CUTE! You are adorable! Oh and guess what? I’m going out for Thai tonight, but I sorta kinda wish I could just make this at home instead. I’ll have to tell my bf that’s what we’re doing instead of going out the next time we want Thai! :)

  20. OMG….what a fabulous video. So professionally accomplished.

  21. I love the video, it so professional looking and you are awesome in it – not awkward at all (I say this knowing that as soon as I get in front of the camera I will be a regular old Michael Scott, and everyone will cringe as they watch). Also, this recipe looks amazing!!! I love all of those flavors!!!

    • But Michael Scott is amazing. 😀 I know what you mean – and definitely there is plenty of awkward footage from this video that’s now in the trash!

  22. What a lovely video. This recipe looks gorgeous too. I’ve never heard of tom kha paste. Is there a substitute?

    • The closest thing I can think of for flavor and consistency would be yellow curry paste (or green) but really, the flavors of the Tom Kha are so unique that I don’t think the taste would be exactly the same. Still delicious, though, I’m sure! I love all kinds of curry pastes in all kinds of everything. :)

  23. Lindsey you are looking simply beautiful, and Bjork I love each shot you have taken in this video.

  24. Lindsay and Bjork, love what you’re doing here! Ooh, and Thai basil! Coconut milk! Lentils! Yes, please! And, yes, though I am not personally familiar with the hot in a frizzy-hair-change-your-sweaty-clothes-wipe-your-shiny-face kind of hot, I AM all too familiar with the sweat ‘stache kind of hot — perhaps you guys are familiar with that too? Anyhow, great work guys, and so glad I stumbled upon Pinch of Yum. Look forward to dropping by again soon to see what you all are cooking up! You’re most welcome to stop by my neck of the woods anytime. Much yum!

  25. Finally a lentil recipe with no tomatoes! I’m always looking for new lentil recipes and will give this one a whirl asap.
    PS: I started reading your blog a little while after starting my own – when I googled something about monetizing a food blog. You guys are generous with your tips and information and that is so appreciated.
    But I just really enjoy your blog – the recipes, the peek into your new life’s realities – it’s always a fun place to stop and sit for a few minutes.

  26. I’m all about making vegetable-based meals and love changing up flavor combos. This is definitely a recipe I want to try and I know I’ll make it over and over!

  27. What a cute video Linds! And a tasty looking dish too. :)

  28. Lizabeth K. says:

    Um…. if you think your hair is frizzy, I can’t help but wonder what you think of me!! LOL

    I feel like I’ve thought this of a few of your lentil recipes, but I mean it this time. I WILL make this. :)

  29. Look awesome, Lindsay! For me, coconut flavors + spicy flavors = Mmmmm. Looking forward to trying this.

  30. You are too cute!

  31. Love the video & this dish looks sooo yummy. I will definitely try this one.

  32. What a lovely recipe. I genuinely love lentils too, and with those Thai flavours this sounds delicious.

  33. I actually don’t like lentil as much but I am really liking the flavor combination of basil with coconut milk. And the video is really great :)

  34. Love the video!! And your hair looks gorgeous.

  35. I made this last night for my 7 housemates and it was so freaking good! Even the 4 carnivorous men demanded more. It was ridiculously easy and ridiculously delicious and the recipe has gone on the fridge as a house favourite :)

  36. Oh my goodness, this is INCREDIBLE! I actually bought all the ingredients to make this about a month ago, but didn’t get around to it until today (thankfully, cabbage and squash hold up pretty well). I am blown away by its deliciousness. Thank you so much for the wonderful recipe!

  37. We made this recipe today and LOVED it. And I am reading the Superfoods book! You will enjoy it. And he doesn’t rule out sugar. : ) Thanks for your wonderful blog.

  38. Vanessa Nodes says:

    This was fantastic! First time trying lentils! I will be making this often.

  39. As soon as the heatwave passes here in Boston, I’m all over this recipe! I’m considering subbing in red lentils…any thoughts?

  40. Oh man, is this good. Made a couple changes based on availability at my grocery store. I couldn’t find the tom kha paste, so I used a green curry paste instead, and I used butternut squash instead of the kabocha. I also added some minced ginger in with the garlic. I also love how healthy this recipe is.

  41. I went looking for the ingredients for this. All of the tom kha paste in the store was expired so I ended up bringing tom yum paste home. I know they’re not the same, but in your opinion will the recipe still taste good if I use what I have, or should I hold out and order the tom kha paste online?

    Thanks a bunch.

    • Hi Stephanie! From what I can understand after some quick research, Tom Yum and Tom Kha are really similar. They both use galangal, lemongrass, chili paste, and kaffir lime leaves. I think it will turn out great. :)

  42. We had this for dinner tonight – I had started the lentils cooking before I realised we had no cabbage left, so I used Silverbeet instead, and kumara (sweet potato) instead of pumpkin. It was delicious and will be made often – I’d like to try it with the cabbage next time.

  43. Hi, I would love to try this but didn’t know which type of lentils you would use for this recipe. I have only ever used red lentil that I put in soups.

  44. This recipe is so beautiful and colorful- if it tastes half as good as it looks, I’m sold!

  45. Frank Mosher says:

    Loved your video! Crazy over Filipino food and the people as well! Close connection. But, I almost passed up this recipe because of your use of the Filipino name for Mung Beans. You obviously have an international audience, it probably would not be a bad idea to use a translation. Great post!

  46. Catherine says:

    It looks amazing!! I’m trying it this week-end!! :)
    Does it freeze well?

  47. I made this a few weeks ago and loved it! I couldn’t find Tom Yum paste, but found some Tom Kha paste at a local asian grocery store. I read above that they are pretty similar, but I was just wondering if you know how long the paste lasts for after the bottle has been opened? I want to make this recipe again, but the writing on my bottle is in Thai so I can’t tell if its still okay to eat a few weeks after opening.

    • Tom Kha is what I used for this recipe so that’s perfect! I think it lasts for quite a while- maybe a month in the fridge? I keep my curry pastes for a long time.

  48. Yum! This looks amazing! I make my own coconut milk. I bet it would be delicious in this recipe. Never thought about using lentils in a Thai dish. Will definitely give this a try.

  49. I’ve made these once and loved them. Now I would like to serve them for friends, but am unsure what to pair with them for a nice meal. Any suggestions?

  50. I am really loving the theme/design of your web site.
    Do you ever run into any web browser compatibility problems?
    A few of my blog readers have complained about my blog not
    operating correctly in Explorer but looks great in Safari.
    Do you have any ideas to help fix this issue?

  51. “…a frizzy-hair-change-your-sweaty-clothes-wipe-your-shiny-face kind of hot?…”.

  52. Le Puy (green) lentils boiled for “45 minutes”- you should clarify this. Red lentils boiled for 45 minutes will be complete slop. “…or until soft…”, ain’t good enough. Be clearer, explain and lose the icky chatter. Very tasty, easy recipe. The other one, the coconut green curry lentil rec was, like, totally, incredibly, like, way awesomely the good-er-est.

    signed- Manly Man who doesn’t like “ootsie-cutsie chipmunk chatter”.

  53. I made this for lunch today and oh my! It is wonderful! I found the recipe on Pinterest. I didn’t have the squash you listed but used butternut squash instead and it came out great. Very flavorful and satisfying. Thanks for introducing me to a new ingredient too. The Thom Kah paste really makes this.

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