Caribbean flavour lentil stew

Lentil stew packed with Caribbean flavour

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Step 1

Prepare lentils by discarding any hardened kernels. Next wash in cold water until water is clear. Cover lentils with cold water and soak for a minimum of 30 minutes then strain & rinse. Place lentils in a pot, cover with freshwater and bring to the boil for 5 mins, then simmer for 10 minutes. Strain & set aside.

Step 2

In a medium to large pan, add the oil and sweat off the white onions, carrots, mushrooms and garlic, when tender add curry powder, bay leaves, dried herbs, thyme, pimento seeds and scotch bonnet and continue to cook for 2-3 minutes.

Step 3

Then add the chopped tomatoes, vegetable stock, salt and cooked lentils. Simmer on a low heat for 25 minutes.

Step 4

Stir in all the gravy granules followed by the spring onions and allow to simmer ensuring it stays at a wet consistency and cook for a further 5 minutes.

Step 5

Tips: Taste stews during cooking process and remove scotch when desired heat & flavour is achieved

Step 6

Serving suggestions: Jamaican water crackers and fried plantain