Jamaican Lentil Stew With Coconut

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.