Cooking Instructions
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Step 1
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.
Step 2
Then add
Ground Black Pepper (1/4 tsp)
,
Scallions (2)
,
Pumpkins (1 cup)
, and
Scotch Bonnet Pepper (1/2)
. Turn the heat up to medium/low and stir well for another minute or so.
Step 3
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.
Step 4
Reduce to gentle boil, cover the pot and allow it to cook for about 25 minutes.
Step 5
The pumpkin should be tender at this point. Taste and adjust the salt before serving!
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