Love from the Kitchen – Jamaican Lentil Stew

November 29, 2011 at 2:57 pm 2 comments

Jamaican Lentil Stew

Several times this year, I was asked what I, as a vegetarian, was making for Thanksgiving.  Yes, there is Thanksgiving beyond turkey and stuffing!  I incorporated the festive flavors and colors of sweet potatoes and pumpkin in this flavorful comfort food.  This recipe is adapted from this one here.


  • 1 medium onion, minced
  • 2 garlic cloves, pressed
  • 1 inch piece (1-2 teaspoons) ginger root, grated
  • 1 tablespoon olive oil
  • 2 teaspoons ground coriander
  • 1-2 teaspoon ground cumin (adjust according to taste)
  • 1 (13 ounce) can coconut milk
  • 1 liter (4 cups) vegetable stock
  • 4 ounces (1 cup) split red lentils, washed and drained
  • 1 small sweet potato, chopped
  • 1 (15 ounce) can pumpkin puree


  1. Heat olive oil over medium heat in a large saucepan, add the onion and saute until transparent.
  2. Add the garlic and ginger and sauté another 2 minutes until fragrant; lower heat and stir constantly to avoid burning.
  3. Add the spices and sauté for a minute more.
  4. Stir in the coconut milk, stock, lentils, sweet potato and pumpkin puree.
  5. Simmer uncovered over medium – low heat for 40 – 50 minutes or until sweet potato is soft and almost melting into the stew. Be sure to stir occasionally.
  6. NOTE: The stew has a creamy texture and is thick with lentils, sweet potato and pumpkin that melt into a delectable base. If you prefer a lighter soup then add more stock or coconut milk to thin the base.
  7. Great served with bread.


Entry filed under: Love from the Kitchen. Tags: , , , .

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2 Comments Add your own

  • 1. Chica Andaluza  |  November 29, 2011 at 3:01 pm

    Looks and sounds gorgeous – love the coconut milk and spices in there!

  • 2. Listwy  |  December 13, 2011 at 12:32 pm

    There is visibly a lot to identify about this. I consider you made certain good points in features also.


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