Thai curry lentil bakes with spicy garlic breadcrumbs

Thai curry lentil bakes with spicy garlic breadcrumbs - an easy way to liven up your lentils!

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.

Thai curry lentil bakes with spicy garlic breadcrumbs - an easy way to liven up your lentils!

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.

Thai curry lentil bakes with spicy garlic breadcrumbs - an easy way to liven up your lentils!

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!

Thai curry lentil bakes with spicy garlic breadcrumbs - an easy way to liven up your lentils!

Thai curry lentil bakes with spicy garlic breadcrumbs
 
Author:
Recipe type: Main meal
Serves: 3-4
Ingredients
Instructions
  1. Boil the lentils in plenty of water, until soft - around 20 minutes.
  2. 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.
  3. Heat the oven to 190°C (Gas Mark 5 / 375°F).
  4. 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.

 Thai curry lentil bakes with spicy garlic breadcrumbs - an easy way to liven up your lentils!

If you have some brown lentils left over, why not put them to good use in my lentil sausage rolls?

Vegetarian lentil sausage rolls

Comments

  1. says

    Like the look of this dish. No Asda shop in the South of Ireland to purchase the Curry paste but my son shops in Asda in the North so shall ask him to buy some for me next time he is shopping.
    Looking forward to cooking this, thank you for recipie.

  2. says

    I am also a Lentil freak and have to try this LIKE NOW. Garlic, curry, lentils, bread crumbs are just some of my favourite things in the recipe. I can’t wait! I actually made a lentil bolognaise last night. I am posting it tomorrow, keep an eye out!
    Bec – Dancing Through Sunday x
    Rebecca recently posted…A day in the snow – Lake MountainMy Profile

  3. Les says

    Hi Becca: This turned out most awesome. I didn’t have any chilis handy, so I substituted sriracha sauce. It blended very well — maybe better than the chilis would have.

    I am wondering how parmesan would have turned out instead of the breadcrumbs. Or perhaps goat cheese?

    Good idea to do a salad pairing. Perhaps something with a lemon honey dressing?

    A really good simple recipe Becca. Thank you!

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