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.
Thai Yellow Lentils with Peanut Green Beans & Spinach
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.
Ready in 20
1/3 daily fibre
7 plants
Serving size
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
Nutritional Information
Calories: 450
Protein: 19g
Carbs: 34g
Fat: 25g
Thai Yellow Lentils with Peanut Green Beans & Spinach
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.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
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
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.