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Stewed Lentils in a pot with pumpkin pieces

Quick and Tasty Caribbean Lentil Stewed Lentils

This simple, one-pot lentil stew loaded with pumpkin is a fuss-free, delicious and nutritious dinner option, perfect for a weekday night!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Soups & Stews, Vegan, Vegetarian
Cuisine Fusion, Trinidadian

Ingredients
  

  • 1 can lentils
  • 1 can stewed tomatoes
  • 1/4 teaspoon salt
  • 1 cup diced pumpkin
  • 1 cup veg stock
  • 1 teaspoon browning
  • 1/4 teaspoon black pepper
  • 1 bulb large shallot chopped
  • 3 cloves garlic crushed
  • 2 stalks scallions chopped
  • 1 tablespoon chopped parsley
  • 1 tablespoon brown sugar
  • 1 tablespoon olive oil
  • 1 bay leaf
  • 1/2 Scotch Bonnet pepper

Instructions
 

  • Heat the Olive Oil (1 tablespoon) in a saucepan on a medium flame. Add the Shallot (1) and Garlic (3 clove), and turn the heat down and cook for 2-3 minutes on low.
    Heating shallot and garlic in a large soup pot
  • Add black pepper, scallions, and pumpkin. Stir well and cook for another minute.
    Add in pumpkin, pepper, and scallion to pot
  • Add Scotch Bonnet pepper (if using), then stir in lentils, stewed tomatoes, sugar, bay leaf, parsley, stock, and salt. Bring to a boil, add browning, and stir.
    All ingredients for stewed lentils cooking on the stove
  • Reduce to a gentle boil, cover, and simmer for 20–25 minutes.
    Stewed lentils cooking on the stove in a large soup pot
  • Remove bay leaf. Check salt and adjust. Mash some pumpkin if you want a thicker consistency.
    Serve hot with rice, toast, or roti.
    Stewed lentils cooking with greens cooking on stove
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