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    You are in: Home / Recipes / Jamaican Lentil Stew With Coconut Recipe
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    Jamaican Lentil Stew With Coconut

    Jamaican Lentil Stew With Coconut. Photo by averybird

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    rsarahl's Note:

    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.

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    1. 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. 2
      Heat vegetable oil over medium heat in a large saucepan, add the onion and saute until transparent.
    3. 3
      Add the garlic ginger paste and saute another 2 minutes until fragrant; lower heat and stir constantly to avoid burning the paste.
    4. 4
      Add the spices and saute for a minute more.
    5. 5
      Stir in the coconut milk, stock, lentils, sweet potato and pumpkin puree.
    6. 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 occasionaly.
    7. 7
      Before serving, stir in the red curry paste if you are using it or adjust seasoning with black pepper.
    8. 8
      NOTE: The stew has a creamy texture and is thick with lentils, sweet potato and pumpkin that melt into a delictable base. If you prefer a lighter soup then add more stock to thin the base, or try adding more cocount milk for a very savory and unique taste.

    Browse Our Top Stew Recipes

    Ratings & Reviews:

    • on March 18, 2010


      Made this for the second time, 5 stars both time. It's such a versatile and easy recipe. Didn't have sweet potato this time so used 500g frozen mixed veggies, didn't have veggie stock this time so chicken stock (not concerned about vegetarian) and no red curry so threw in some chili powder, oh and didn't have fresh ginger so used powdered! So in other words I truly stretched the boundaries, and still it was great. Mopped with a batch and a half of Pita Bread, while Cyclone Tomas madly hurled himself at our windows. This is truly lovely, I could eat this once a week, it's so comforting and delicious. Love this recipe, really, really, really love it. EDITED TO ADD: Five days later and I'm making a triple batch to freeze in lunch sized portions. This is fabulous cold (it thickens up) eaten with celery spoons. Used lite coconut cream - tastes great!

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    • on October 02, 2012


      Wow this is good! I've never had a vegetarian dish that was so filling before, and the flavor just gets better and better the longer it sits. The only change I made was doubling the amount of red curry paste, and it worked perfectly. Such a tasty stew with naan or a pita bread, I was I still had some more leftovers :)

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    • on April 07, 2010


      I've made this three times now- always with the curry paste and twice with light coconut milk, and every time it's turned out amazing. The last time I actually ended up making it only to find out that my "sweet potato" was the wrong kind of potato completely! So I made it even without that and it was STILL fantastic! Fabulous, awesome recipe, I'll be in my cookbook forever now! It's so creamy and the texture and taste are absolutely perfect :)

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    Read All Reviews (44)


    Nutritional Facts for Jamaican Lentil Stew With Coconut

    Serving Size: 1 (298 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 577.3
    Calories from Fat 209
    Total Fat 23.2 g
    Saturated Fat 15.9 g
    Cholesterol 0.0 mg
    Sodium 57.8 mg
    Total Carbohydrate 85.5 g
    Dietary Fiber 11.2 g
    Sugars 54.1 g
    Protein 10.6 g

    The following items or measurements are not included:


    vegetable stock

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