Jamaican Lentil Stew With Coconut

Jamaican Lentil Stew With Coconut created by averybird

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.

Ready In:
50mins
Serves:
Units:

ingredients

directions

  • 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.
  • Heat vegetable oil over medium heat in a large saucepan, add the onion and saute until transparent.
  • Add the garlic ginger paste and saute another 2 minutes until fragrant; lower heat and stir constantly to avoid burning the paste.
  • Add the spices and saute for a minute more.
  • Stir in the coconut milk, stock, lentils, sweet potato and pumpkin puree.
  • 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.
  • Before serving, stir in the red curry paste if you are using it or adjust seasoning with black pepper.
  • 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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@rsarahl
Contributor
@rsarahl
Contributor
"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."

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. Anonymous
    This is a fantastic soup! I used butternut squash instead of canned pumpkin because I had one handy, and chili powder instead of Thai curry paste. I love the Thai paste, but I was aiming for the Caribbean flavors. The lentils took longer than 20 minutes to cook to doneness, but the finished soup was excellent -- much like the one they serve at Mom's Organic Market.
  2. Crisci
    Delicious. I love the way the potato just dissolves to make a thick, creamy broth. I learned a few things. First, if using coriander seeds, make sure they are well ground. Second, making a paste from the garlic and ginger is well worth the effort. Third, the soup tastes like it's missing something until you add the red curry paste. That is the finishing touch that brings it all together.
  3. averybird
    Jamaican Lentil Stew With Coconut Created by averybird
  4. averybird
    I used Kabocha squash which was sweet and a perfect compliment to the stew. I served mine over rice and it was very good that way. Thanks, rsarahl. [Made for Zaar Alphabet Soup]
  5. alvinakatz
    This was the hit of Thanksgiving dinner. Easy to make too. I had to send the recipe home with everyone. We made it without the Thai curry paste and substituted shallots for garlic. Yum! It was great cold or hot. Just writing about this soup makes me want some right now. Caution, it is filling.
Advertisement

Find More Recipes