Jamaican Lentil Stew With Coconut

Jamaican Lentil Stew With Coconut

Time: 50 mins


  • 1 medium onion, minced
  • 2 garlic cloves, pressed
  • 1 inch piece gingerroot, grated
  • 2 tablespoons vegetable oil
  • 2 teaspoons ground coriander
  • 1 -2 teaspoon ground cumin (adjust according to taste)
  • 1 (13 ounce) can coconut milk
  • 1 liter vegetable stock
  • 4 ounces split red lentils, washed and drained
  • 1 small sweet potato
  • 1 (15 ounce) can pumpkin puree
  • 1/2-1 teaspoon Thai red curry paste (optional)
  • black pepper, to taste


  • 1 Make a thick paste by mashing ginger and garlic together using a pestle and mortar or a small bowl and the heel of a wooden spoon.
  • 2 Heat vegetable oil over medium heat in a large saucepan, add the onion and saute until transparent.
  • 3 Add the garlic ginger paste and saute another 2 minutes until fragrant; lower heat and stir constantly to avoid burning the paste.
  • 4 Add the spices and saute for a minute more.
  • 5 Stir in the coconut milk, stock, lentils, sweet potato and pumpkin puree.
  • 6 Simmer over medium - low heat for 40 - 50 minutes or until sweet potato is soft and almost melting into the stew. Be sure to stir occasionaly.
  • 7 Before serving, stir in the red curry paste if you are using it or adjust seasoning with black pepper.
  • 8 NOTE: The stew has a creamy texture and is thick with lentils, sweet potato and pumpkin that melt into a delictable base. If you prefer a lighter soup then add more stock to thin the base, or try adding more cocount milk for a very savory and unique taste.
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