Thai Basil Coconut Lentils

Thai basil coconut lentils in bowls with basil on the side.

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 in a bowl with a spoon.

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 these coconut lentils fit the bill.

These Thai basil coconut lentils have the most amazing flavor! Peanuts, basil, squash, lentils, and a fresh Thai seasoning paste called tom kha. |
A picture of Thai Basil Coconut Lentils

Thai Basil Coconut Lentils

  • Author: Pinch of Yum
  • Total Time: 1 hour 25 minutes
  • Yield: 4-6


These Thai basil coconut lentils have the most amazing flavor! Peanuts, basil, squash, lentils, and a fresh Thai seasoning paste called tom kha.


  • 1 cup dried green or brown lentils, or monggo beans
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1/2 head green cabbage, shredded
  • 1/2 large kabocha squash (about 34 cups cubed)
  • 1 can coconut milk
  • 1 1/2 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.

  • Prep Time: 10 mins
  • Cook Time: 1 hour, 15 mins
  • Category: Dinner
  • Cuisine: Thai

Keywords: thai basil lentils, coconut lentils, tom kha paste

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

Happy vegetabling, friends!

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