A tongue tantalising, soulful stew filled with Caribbean flavours. You’ll be salivating before the first mouthful hits. This Spicy lentil stew will set your heart racing and your hips swaying and your belly begging for more.
Spicy Caribbean Inspired Lentil Stew
- 2 Cups Green Lentils
- 1 Medium Onion
- 4 Cloves Garlic
- 1 Inch Root Turmeric Or 1 tbsp ground turmeric
- 1 Inch Root ginger 2 tsp ground ginger
- 2 Medium Carrots
- 1 Pint Veg stock Add extra water if needed
- 1 Pint Water
- 1 Green Pepper
- 1 Tbsp Homemade West Indian Hot Sauce You can use store bought hot sauce or Tobasco
- 1/4 Tsp Cayenne
- 2 Tbsp Paprika
- 1/4 Tsp Mace or allspice
- 1/4 Tsp Nutmeg
- 2 Tbsp Mild curry powder
- 1 Tbsp Oil
- Rinse your lentils and leave in a bowl to one side.Clean and chop all your vegetables and have them on a plate, ready to be used. I love to take a bit of time developing my sauces so having everything to hand = a tasty soulful sauce.
- Heat your oil in a pan and add in your onions. Sauté lightly, then add in your garlic, ginger and root turmeric. Cook on a medium to high heat for a few minutes stirring all the time.
- Add in your diced carrots and chopped green pepper and continue to stir and cook.
- Ensure you have your pint of stock ready. You will need this to help make your sauce.
- Now add in your spices with a couple of tablespoons of your stock to help blend and cook your spices.
- Pop in the lentils and the rest of your stock. You may need a couple of extra tbsp of water for your stew. Don’t forget to add in some of your hot sauce. I will be putting up my home made hot sauce recipe at some point, so stay tuned.
- Simmer for about 20 minutes until all the spices have blended and the sauce is well developed. Do a quick taste test and add a pinch of salt if needed.
- Once the stew is ready. I serve mine with some delicious home made bakes. You can also serve on a baked potato or with a spoon of fluffy long grain rice.
A hit with my fam and why not try making some delicious bakes to dip. Here’s my recipe.
Making a good curry takes time. I love to add in my spices bit by bit with a splash of water to create a nice curry paste before adding stock. Nutmeg and Mace add a lovely sweet aroma to the curry.
Paprika adds colour and enhances and works well with other spices.
I make my own Caribbean hot sauce, packed with lots of flavour and scotch bonnet peppers. Adds a nice kick to the curry.
Thyme is used in a lot of Caribbean cooking and jerk sauces. This is one of my favourite herbs to include as it adds oodles of aromatic and punchy flavour.
I love to serve this dish with caribbean bakes or you can eat it with rice and peas.
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