Olive Oil (1 Tbsp)
in a saucepan on a medium flame. Add the
Garlic (3 cloves)
, and turn the heat down and cook for 2-3 minutes on low.
Ground Black Pepper (1/4 tsp)
Pumpkins (1 cup)
Scotch Bonnet Pepper (1/2)
. Turn the heat up to medium/low and stir well for another minute or so.
Now turn the heat up to medium/high and go in with the
Lentils (1 can)
(direct from the can) along with the
Stewed Tomatoes (1 can)
Brown Sugar (1 Tbsp)
Bay Leaf (1)
Fresh Parsley (1 Tbsp)
Vegetable Stock (1 cup)
Salt (1/4 tsp)
West Indian Browning (1 tsp)
and stir well. Bring to a boil.
Reduce to gentle boil, cover the pot and allow it to cook for about 25 minutes.
The pumpkin should be tender at this point. Taste and adjust the salt before serving!