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Recipes
Stewed Lentils
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Recipe

15 INGREDIENTS • 5 STEPS • 45MINS

Stewed Lentils

5
1 rating
This simple, one-pot lentil stew loaded with pumpkin is a fuss-free, delicious and nutritious dinner option, perfect for a weekday night!
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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.
https://www.youtube.com/user/caribbeanpot
This simple, one-pot lentil stew loaded with pumpkin is a fuss-free, delicious and nutritious dinner option, perfect for a weekday night!
45MINS
Total Time
$1.88
Cost Per Serving
Ingredients
Servings
4
US / Metric
Olive Oil
1 Tbsp
Shallot
1
Large Shallot, roughly chopped
Garlic
3 cloves
Garlic, crushed
Scallion
1 bunch
Scallion, roughly chopped
2 scallions per 4 servings
Pumpkin
1 cup
Diced Pumpkin
Scotch Bonnet Pepper
1/2
Scotch Bonnet Pepper, sliced
optional
Lentils
1 can
Large Lentils
Brown Sugar
1 Tbsp
Brown Sugar
Fresh Parsley
1 Tbsp
Vegetable Stock
1 cup
Vegetable Stock
Salt
1/4 tsp
West Indian Browning
1 tsp
West Indian Browning
Nutrition Per Serving
VIEW ALL
Calories
446
Fat
4.7 g
Protein
26.2 g
Carbs
79.6 g
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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.
https://www.youtube.com/user/caribbeanpot
Cooking InstructionsHide images
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 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), Scallion (1 bunch), Pumpkin (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 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!
step 5 The pumpkin should be tender at this point. Taste and adjust the salt before serving!
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Tags
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Beans & Legumes
Dairy-Free
Comfort Food
Caribbean
Shellfish-Free
Dinner
Vegan
Vegetarian
One-Pot
Stew
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