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Jamaican Lentil Stew With Coconut

By January 11, 2017May 21st, 2020Insurance
Winter is the perfect time for a great hearty stew or soup. Coconut milk and a little spiciness create a wonderful trill for anyone’s taste buds. Try this easy recipe and let me know what you think.

“1 pot, 1 hour = simple, incredibly tasty vegetarian meal. Truly a delightful change from ordinary lentil stew or soup. Make sure you have a hunk of great bread to sop up the stew juices or you’ll end up using your fingers! Add a salad for a complete meal.”

  • Prep Time: 10 mins Total Time: 50 mins Servings: 4


  • 1 medium onion, minced
  • 2 garlic cloves, pressed
  • 1 inch piece gingerroot, grated
  • 2 tablespoons vegetable oil
  • 2 teaspoons ground coriander
  • 1 -2 teaspoon ground cumin ( adjust according to taste)
  • 1 (13 ounce) cans coconut milk
  • 1 liter vegetable stock
  • 4 ounces split red lentils, washed and drained
  • 1 small sweet potato
  • 1 (15 ounce) cans pumpkin puree
  • 1/2-1 teaspoon Thai red curry paste (optional)
  • black pepper, to taste


  1. Make a thick paste by mashing ginger and garlic together using a pestle and mortar or a small bowl and the heel of a wooden spoon.
  2. Heat vegetable oil over medium heat in a large saucepan, add the onion and saute until transparent.
  3. Add the garlic ginger paste and saute another 2 minutes until fragrant; lower heat and stir constantly to avoid burning the paste.
  4. Add the spices and saute for a minute more.
  5. Stir in the coconut milk, stock, lentils, sweet potato and pumpkin puree.
  6. Simmer 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.
  7. Before serving, stir in the red curry paste if you are using it or adjust seasoning with black pepper.
  8. 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 to thin the base, or try adding more coconut milk for a very savory and unique taste.

Cecil B. Williams