Easy stewed lentils
24.4.23
| Recipe by Renz
This hearty and satisfying lentil stew is a beloved Caribbean side dish that’s
perfect for everyday dinners or plant-based meals. Packed with bold flavor,
Trini herbs, and wholesome ingredients, it’s simple to prepare and incredibly
satisfying.
I am just a "any type of peas" as a side dish lover. From stewed pigeon peas, red beans, and this dish here, stewed lentils. There's just something about having legumes accompany meats that makes it so comforting.
In this post, I'll walk you through the basics of making stew lentil – from what types of lentils to use and how to cook them, to what side dishes to pair them with – so you can get cooking right away and love them just like I do!
This dish is pure comfort in a pot. It’s naturally vegan, loaded with protein and fiber, and easy to pull together with pantry staples. The coconut milk adds a subtle creaminess, while fresh herbs and aromatics pack in the flavor. It’s a flexible recipe too—add extra veggies or spice it up to make it your own.
Brown lentils are my go-to. They’re easy to find, cook relatively quickly, and hold their shape well. Green lentils are also a solid option, though they may take a little longer to cook. Red lentils? I skip those for this dish—they cook down too soft and don’t give me the texture I love!
Soak your lentils overnight if you can; this shortens the cook time and makes them easier to digest. And if you want a deeper flavor, use vegetable broth instead of water. You can add a whole scotch bonnet for some heat, or mash a few lentils near the end of cooking if you like it thick and hearty.
I am just a "any type of peas" as a side dish lover. From stewed pigeon peas, red beans, and this dish here, stewed lentils. There's just something about having legumes accompany meats that makes it so comforting.
In this post, I'll walk you through the basics of making stew lentil – from what types of lentils to use and how to cook them, to what side dishes to pair them with – so you can get cooking right away and love them just like I do!
Why I love stewed lentils
This dish is pure comfort in a pot. It’s naturally vegan, loaded with protein and fiber, and easy to pull together with pantry staples. The coconut milk adds a subtle creaminess, while fresh herbs and aromatics pack in the flavor. It’s a flexible recipe too—add extra veggies or spice it up to make it your own.
The best type of lentil for this dish
Brown lentils are my go-to. They’re easy to find, cook relatively quickly, and hold their shape well. Green lentils are also a solid option, though they may take a little longer to cook. Red lentils? I skip those for this dish—they cook down too soft and don’t give me the texture I love!
Recipe ingredients
- Lentils & Veggies – Brown lentils (soaked to help them cook faster), chopped pumpkin (for mild sweetness and creamy texture).
- Aromatics & Flavor Base – Onion, garlic, pimento peppers, celery, chive, chadon beni, thyme, and cracked cloves give the dish its signature flavor.
- Spices & Seasonings – Geera (ground cumin), sugar for balance, salt, black pepper, and optional all-purpose seasoning.
- Liquids – Coconut milk and water (or vegetable broth for more depth).
- Other – Vegetable oil to sauté the aromatics.
How to make Trini stewed lentils
Making a delicious pot of stewed lentils is easier than you think! With
a few simple ingredients and minimal prep time, you can have a flavorful meal
in no time.
-
Soak the Lentils. Soak the lentils in water for at least 30 minutes to help
them cook faster and break down more evenly.
-
Sauté the Aromatics. Heat oil in a Dutch pot over medium heat. Add garlic,
onion, geera, celery, chives, thyme, pimento, and chadon beni. Sauté for 2
minutes until fragrant.
-
Add Lentils. Add the soaked and drained lentils and a bit of salt. Stir for
about 5 minutes until some of the lentils start to burst.
-
Add Pumpkin and Liquids. Stir in pumpkin, coconut milk, water, sugar, black
pepper, cloves, and all-purpose seasoning.
-
Simmer. Lower the heat to a gentle simmer. Cover and let cook for about 30
minutes or until lentils are tender. Add more water as needed to reach your
desired consistency.
- Adjust and Serve. Taste and adjust seasoning. Serve hot.
Pro Tips for the Best Lentils
Soak your lentils overnight if you can; this shortens the cook time and makes them easier to digest. And if you want a deeper flavor, use vegetable broth instead of water. You can add a whole scotch bonnet for some heat, or mash a few lentils near the end of cooking if you like it thick and hearty.
What to Serve With Stewed Lentils
- Rice and some coleslaw
- With stew chicken, fried plantains, or callaloo
- A light cucumber salad for a refreshing contrast
Storage & Reheating
- Fridge: Store in an airtight container for up to 1 week
- Freezer: Freeze for up to 3 months
- Reheat: Add a splash of water and warm on the stovetop or microwave
FAQs
Is this dish vegan?
Yes, it’s naturally vegan. Just use vegetable broth if you’re swapping out water.Can I make it spicy?
Yes! Add a scotch bonnet pepper whole, or sliced for more heat.What type of lentils are best?
Brown lentils are best for texture and flavor. Green lentils work too, but red lentils get too soft.How long does it take to cook?
With soaking, it takes about 30 minutes to simmer until tender.Try these other Caribbean peas recipes:
If you tried and loved this dish, don’t forget to leave a star rating or share it online and tag me!
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Where's the pumpkin in the ingredient list? I'd love to make this but...help?
ReplyDeleteIt's the last ingredient listed. 1/2 cup chopped pumpkin
Delete