Red Lentil Stew

Learn how to make some delicious, hearty and vegan friendly stewed red lentils. This is a one pan stew with a medley of vegetables, smokey flavour and incredibly filling.

Course Main Entree

Cuisine Caribbean

Prep Time 30

Cook Time 1

Total Time 1 30

Servings people

Calories 415kcal

Author Charla

Ingredients

4 tablespoon olive oil
1 medium sized onion minced
4 garlic cloves minced
3 teaspoon fresh ginger minced
½ red bell pepper minced
½ green bell pepper minced
1½ tablespoon all purpose seasoning
1½ tablespoon smoked paprika
1 teaspoon black pepper
1 teaspoon pink salt
4 sprigs of thyme tied together
1 tablespoon chadon beni chopped
⅓ cup chopped tomatoes (80ml) canned
1 cup kale (22g) tightly packed
1 large carrot chopped
½ cho cho/christophine chopped
1½ cups red lentils (270g)(washed and drained)
½ teaspoon liquid aminos
14 oz full fat coconut milk (400ml)
¾ cup warm water (180ml)
1 scotch bonnet
additional black pepper and pink salt to taste

Instructions

In a medium sized skillet or frying pan, heat the olive oil on medium heat.
Add the minced, onion, garlic, scallion ginger and bell peppers.
Saute until soft and translucent.
Season with the all purpose seasoning, smoked paprika, black pepper, pink salt, thyme and chadon beni and continue to cook for another 1-2 minutes.
Fold in the chopped tomato and cook for 2 minutes.
Add the kale, carrot and cho cho and continue to cook for a few minutes, until they begin to soften.
Add the red lentils and then stir.
Pour in the liquid aminos, coconut milk, warm water and scotch bonnet pepper.
Bring the pan to a rolling boil.Once boiled, stir and then put the lid on.
Reduce the heat to medium-low and simmer for 45-50 minutes or until the stew has thickened (make sure to stir often so the lentils don't stick to the bottom of the pan).
Once cooked, do a taste test and add additional black pepper and pink salt, if needed.
Remove the scotch bonnet pepper and thyme stems before serving.

Video

Notes

- Any leftovers can be refrigerated for up to 2 days.

- This is a freezer friendly meal that can be frozen for up to 3 months.

- Make sure you are using full fat coconut milk to enhance the flavour of the stew.

- If you cannot obtain chado beni simply use fresh cilantro (coriander instead).

- Cho cho is also known as christophine or chayote, zucchini (courgettes) is a great alternative.

- This is the recipe that you will need for my All Purpose Seasoning blend.

- Make sure you are using red lentils for this recipe, not green or brown ones which are firmer.

Nutrition