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I’ve decided to challenge myself by going an entire month without eating meat. I’m halfway through and I have yet to miss meat. That’s not to say that I won’t go back to eating meat, because I love meat – it’s just surprising that I haven’t had a single craving or urge to cheat so it’s safe to say so far so good. I’ve been sharing a few of my meals on Instagram (Jehancancook) and a few of you asked me to share my stewed lentil recipe so here it is! Stewed lentils are great over rice or even by itself, it makes for one hearty and filling meal.
- 1 tsp oil
- ¼ red pepper, seeded and finely chopped
- ¼ green pepper, seeded and finely chopped
- 1 medium onion, finely chopped
- 1 carrot, finely diced
- 4 cloves garlic, crushed
- 2 tsp grated ginger
- 2 cups lentils
- 10 sprigs thyme
- 2 bay leaves
- ½ wiri wiri pepper or scotch bonnet
- 1 tsp black pepper
- 1 tsp salt
- 2 vegetable bouillons
- 4 cups vegetable broth
- ½ cup coconut milk
- Rinse lentils and remove any stones or foreign objects, then set aside.
- In a large pot over medium fire, add oil. When oil is hot add red and green peppers, onion, carrot, garlic and ginger and cook until the vegetables soften, about 5 minutes.
- Next add lentils, thyme, bay leaves, hot pepper, black pepper, salt, bouillon, vegetable broth and coconut milk and bring to a boil. Reduce to simmer and cook for 35-45 minutes or until the lentils are tender but not mushy and the broth has thickened.
- Serve warm over rice!