
By Kwayera & Ellouise Simpson
Caribbean flavour lentil stew
6 steps
Prep:35minCook:45min
Lentil stew packed with Caribbean flavour
Updated at: Thu, 17 Aug 2023 08:03:34 GMT
Nutrition balance score
Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.
Ingredients
4 servings

100gbrown lentils

1carrot
washed & sliced

1onion
white one large, peeled & diced

2 bunchesspring onions
washed & sliced finely

10gvegan gravy granules

1 clovegarlic
peeled & crushed

2bay leaves

20mloil

½ teaspoonsalt

3 sprigsthyme

1scotch bonnet
washed, deseeded & left whole
3pimento seed-all spice
crushed using a pestle & mortar

5gdried mixed herbs

0.5tin of chopped tomatoes

1 teaspooncurry powder

200gmushrooms
wiped clean & sliced
Instructions
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
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!