Love from the Kitchen – Jamaican Lentil Stew
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
- Heat olive oil over medium heat in a large saucepan, add the onion and saute until transparent.
- Add the garlic and ginger and sauté another 2 minutes until fragrant; lower heat and stir constantly to avoid burning.
- Add the spices and sauté for a minute more.
- Stir in the coconut milk, stock, lentils, sweet potato and pumpkin puree.
- 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.
- 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.
- Great served with bread.