Stewed Lentils

Heat the Olive Oil (1 Tbsp) in a saucepan on a medium flame. Add the Shallot (1) and Garlic (3 cloves) , and turn the heat down and cook for 2-3 minutes on low.

Then add Ground Black Pepper (1/4 tsp) , Scallions (1 bunch) , Pumpkins (1 cup) , and 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) , and West Indian Browning (1 tsp) and stir well. Bring to a boil.