Thai Yellow Lentils with Peanut Green Beans & Spinach

Serving size

1 person 2 people 4 people

Ingredients

506 x bijoux verts lentils in salted water

(Bijoux Verts Lentils (60%), Water (39.4%) , Salt (0.6%).)
20g roasted peanuts (Peanuts, Nuts, Sesame)
160g baby spinach
240g green beans
1 unwaxed lime
1 tbsp tamari (Soya)

(water, soybeans, salt, spirit vinegar)
10g vegetable stock powder

(Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
40g creamed coconut
60g smooth peanut butter (Peanuts, Nuts)

(Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
6 tbsp thai yellow curry paste

(lemongrass, shallots, ginger, garlic, galangal, green chilli, kaffir lime zest, water, salt, ground coriander, cumin, coriander, basil, lemon juice, Turmeric, cardamom, cornflour, black pepper, turmeric extract.)
1 onion
2 carrot

Allergens

Contains: Peanuts, Soya

May Contain: Nuts, Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	91Kcal	421Kcal
	380kJ	1760kJ
Fat	5.3g	25g
of which saturates	1.7g	8.1g
Carbohydrates	6g	30g
of which sugars	2.1g	9.8g
Protein	4.1g	19g
Salt	0.69g	3.2g
Fibre	4.1g	19g

Back

Vegan Ready in 20 1/3 daily fibre 7 plants

Thai Yellow Lentils with Peanut Green Beans & Spinach

Prep time: 15 mins

Total time: 20 mins

Cuisine: Thai

Food group: Vegan

Simmer full-of-fibre lentils in a creamy vibrant sauce with creamed coconut and Thai yellow curry paste. Vibrant carrots and leafy spinach up the veg, alongside crunchy green beans, tossed with nutty peanut butter, and served on the side. Lashings of lime to give it a bit of zing.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Boil a kettle
Pull out a large frying pan, a medium frying pan, a small bowl, a grater, a sieve & a measuring jug

Get started

Finely slice the onion. Drain and rinse the lentils
Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the onion and cook for 3-4 mins, until softened
Meanwhile, coarsely grate the carrots, then add to the pan and cook for a further 3-4 mins, until softening

Build the curry

Add the lentils and Thai curry paste to the pan and cook for 1 min
Add half the peanut butter, the creamed coconut, stock powder and 450ml boiling water and stir
Bring to a boil, then simmer for 4-6 mins, stirring often, until most of the liquid has evaporated. Add a splash of water if it becomes too dry. Season with salt and pepper

Make the dressing

In the small bowl, mix together the tamari, remaining peanut butter and the juice from half the lime. Stir until smooth

Cook the green beans

Trim the green beans. Rinse the spinach
Heat the medium frying pan with 2 tsp oil on high heat. Once hot, add the green beans and cook for 4-6 mins, until softened
Remove from the heat, add the dressing and toss to coat. Add a splash of water to loosen, if necessary

Last bits & plate up

In the final 1-2 mins of cooking, stir the spinach into the lentils until wilted. Season to taste with salt and pepper
Serve the lentils into bowls, topped with the green beans and peanuts. Garnish with the remaining lime, cut into wedges