CARIBBEAN LENTIL STEW

Prep Time: 15 mins

Cook Time: 35 mins 

 

Ingredients:

• 1 tablespoon avocado or olive oil

• 2 cups dried brown or green lentils

• 1 small yellow onion, finely diced

• 3 medium-sized carrots, peeled and cut into ½-inch cubes

• 2 large russet potatoes, peeled and cut into ½-inch cubes

• 1 tablespoon minced ginger

• 2 large cloves of garlic, minced

• 3 sprigs of fresh thyme, stripped and chopped

• 2 tablespoons curry powder

• 1 teaspoon paprika

• 1 teaspoon Garam Masala

• 1 large bay leaf

• ¼ cup Plant Bomb Caribbean Peppa Sauce

• 1 scotch bonnet or habanero pepper (optional for spice lovers)

• 6 cups vegetable stock

• 1 15oz can of coconut milk

• 1 bunch of rainbow chard or other leafy green (kale), washed, de-stemmed, and roughly chopped

• Salt and pepper to taste

 

Instructions:

• Heat a Dutch oven or large stockpot over medium heat. Add oil, onion, and carrots. Sauté for 2-3 minutes until onions become slightly browned.

• Add garlic and ginger, mix, and toast for 1 minute.

• Add lentils, potatoes, curry, paprika, Garam Masala, and toast for another minute. Lightly season the mixture with salt and pepper.

• Add vegetable stock, thyme, bay leaf, scotch bonnet or habanero, and Caribbean Peppa sauce. Stir well. Pro tip: Poke a few holes with a knife into your pepper to release more of its essence into the stew.

• Bring to a light boil, cover, reduce heat to low, and simmer for 20 minutes.

• Add coconut milk and rainbow chard. Mix well, return the lid, and simmer for another 10 minutes.

• Ensure that the lentils are tender, the sauce has slightly reduced, and the potatoes are soft. 

• Check the seasoning one last time and add salt and pepper if necessary.

• Serve over heart-healthy grains like brown rice or quinoa and enjoy! For an extra burst of flavor, drizzle Caribbean Peppa sauce over the top.

 

Yield: 10-12 servings 

 

Special Notes:

This recipe is Vegan, dairy-free, and gluten-free.