RECIPE
15 INGREDIENTS5 STEPS45MIN

Stewed Lentils

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CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
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This simple, one-pot lentil stew loaded with pumpkin is a fuss-free, delicious and nutritious dinner option, perfect for a weekday night!

45MIN

Total Cooking Time

15

Ingredients
CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
1
Large Shallot , roughly chopped
3 cloves
Garlic , crushed
2
Scallions , roughly chopped
1 cup
1/2
Scotch Bonnet Pepper , sliced
(optional)
1 can
Large Lentils
1 Tbsp
Brown Sugar
1 Tbsp
1 cup
Vegetable Stock
1/4 tsp
1 tsp
West Indian Browning
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Directions

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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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