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STEWED LENTILS

Print Recipe
Author Jehan Powell

Ingredients

  • 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

Instructions

  • 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!