Jamaican Lentil Stew~ vegetarian recipe

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Thanks to Planted By His Stream  for passing along this recipe for Jamaican Lentil Stew.  If you are a vegetarian then this is one you are going to love!

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  • 1 medium onion, minced
  • 2 garlic cloves, pressed
  • 1 inch piece (1-2 teaspoons) ginger root, grated
  • 1 tablespoon olive oil
  • 2 teaspoons ground coriander
  • 1-2 teaspoon ground cumin (adjust according to taste)
  • 1 (13 ounce) can coconut milk
  • 1 liter (4 cups) vegetable stock
  • 4 ounces (1 cup) split red lentils, washed and drained
  • 1 small sweet potato, chopped
  • 1 (15 ounce) can pumpkin puree


  1. Heat olive oil over medium heat in a large saucepan, add the onion and saute until transparent.
  2. Add the garlic and ginger and sauté another 2 minutes until fragrant; lower heat and stir constantly to avoid burning.
  3. Add the spices and sauté for a minute more.
  4. Stir in the coconut milk, stock, lentils, sweet potato and pumpkin puree.
  5. Simmer uncovered over medium – low heat for 40 – 50 minutes or until sweet potato is soft and almost melting into the stew. Be sure to stir occasionally.
  6. NOTE: The stew has a creamy texture and is thick with lentils, sweet potato and pumpkin that melt into a delectable base. If you prefer a lighter soup then add more stock or coconut milk to thin the base.
  7. Great served with bread.

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