15-minute Thai lentils with coconut rice

Author: Richard Church

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We’ve all been there after a long day at work when all you want is something quick and easy to make, but often these dishes can nutritional value in favour of convenience. Thankfully there is no need to sacrifice anything with this delicious Thai lentil dish that can be rustled up in just 15 minutes. Ready, steady, let’s get cooking! 

vegan Thai lentils with coconut rice

15-minute Thai lentils with coconut rice

Recipe by Richard Church (www.richardchurchphoto.com)

Serves: 4 | Prep time: 2-3 minutes | Cooking time: 15 minutes


  • 1 can green lentils
  • 275g (1 ½ cups) white basmati rice
  • 600ml (3 cups) cold water
  • 50g creamed coconut
  • 1 tbsp flavourless oil, such as groundnut
  • 1 cup frozen diced onions
  • 170g (1 small pack) ready-trimmed green beans
  • 2 tsp minced garlic
  • 1 tsp minced ginger
  • 1 tbsp cumin seeds
  • 1 tbsp ground coriander
  • 1 tsp ground turmeric
  • 1 ½ tbsp hot madras curry powder
  • 1 veg stock cube, broken up so that it dissolves more quickly (make sure it’s vegan)
  • ½ tsp harissa paste
  • Juice of 1 lime
  • 1 can coconut milk


  1. Before you start, drain and wash the canned lentils in a sieve and set aside until you need them.
  2. Place the rice, water and sachet of creamed coconut into a microwavable bowl that’s large enough to allow the rice to expand.
  3. Put a wok, or saucepan on the stove and turn on the heat, then put your rice in the microwave with no lid and set it on 80% power and the cooking time for 15 minutes. Hit that start button.
  4. Put the tablespoon of oil into your hot pan and fry the onions and the green beans together for 4 minutes.
  5. Add the garlic and ginger and fry for another 30 seconds, stirring continuously.
  6. Pour in the spices, stock cube, harissa paste, and lime juice and give it another 30 seconds. You should have about 10 minutes left on your microwave time by this point.
  7. Add the green lentils and pour in the coconut milk. Bring to the boil on a high heat and then turn down to a simmer for the remaining time.
  8. When the microwave has finished the rice should be perfectly cooked. Fork it through to break up the grains and mix in the coconut, then put a plate or lid over it and leave it to stand for a couple of minutes. Your lentil curry will have thickened to a delicious thick sauce by this point. Serve into four bowls and squeeze some extra lime over if you like.

Written by

Richard Church

Richard Church is a portrait photographer and plant-based food blogger living and working in London. He’s been passionate about food since he was thirteen years old, when he made his first pizza from a cookbook. In the spring of 2014, he decided on a whim to go vegan. Richard was a voracious meat eater up until then and thought he would last about 2 weeks before giving up. But he’s never looked back…

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