I looove lentils. I’m always trying to find new ways to cook with them though, because I can only enjoy a plain old lentil dal so many times before it gets a bit old. Lentils can be absolutely delicious just boiled simply in vegetable stock with some onion and garlic, but it’s not the most exciting way to eat them.
Hence: Thai curry lentil bakes! This time I added my favourite Thai curry paste and a splash of coconut milk to my lentils. You could eat them just like that, but I decided to go one step further, and bake them in the oven. I topped them with a crispy breadcrumb topping, flavoured with garlic and chilli – perfect alongside the Thai curry flavour.
And, that flavour. Ohhhhh, that flavour. If you’re a fan of both lentils and Thai curry, you will love this recipe – it’s ridiculously flavourful. I love using jars of Thai curry paste – so much flavour from just a couple of spoonfuls of paste! I’m all for making things from scratch, but when someone else has already done all the hard work of grinding down ingredients, balancing the flavours etc., why bother? It’s much cheaper than buying every ingredient individually too!
If you’re veggie, make sure you find a curry paste without fish sauce. I used the Asda own brand curry paste, which is totally vegan.
These lentil bakes only take about 25 minutes to whip up, and they make a really nutritious dinner alongside some salad. You could even add some extra veggies to the bake itself if you want – some sort of leafy green would be a good addition, I think, or perhaps some juicy mushrooms. But, depending on what veg you go for, you might need to do a bit of pre-cooking, which is what put me off doing it this time. I actually loved how simple these were – just a few ingredients, mix them together, and bosh. Dinner sorted!
- 185 g brown lentils
- 1 clove garlic
- 1 mild red chilli
- 45 g bread torn into chunks
- 1/2 tbsp olive oil
- 200 ml coconut milk
- 2 tbsp Thai curry paste I used green
Boil the lentils in plenty of water, until soft - around 20 minutes.
Meanwhile, add the garlic and chilli to a mini food processor, and blitz for 20 seconds. Add the bread and blitz again until crumbs are formed. Now add the oil, and blitz once more briefly, until the breadcrumbs are coated in the oil.
Heat the oven to 190°C (Gas Mark 5 / 375°F).
When the lentils are ready, drain them and add the coconut milk and Thai curry paste. Mix well, and distribute into three or four individual baking dishes (or one larger dish, if you prefer). Scatter the breadcrumbs on top, and bake for around 25 minutes, until crispy.