Caribbean Spicy Lentil Coconut Stew

Ingredients

• 1/2 cup Dried red lentils
• 1 cup Coconut milk (unsweetened)
• 1/2 cup Crushed tomatoes
• 1/2 medium Onion
• 2 cloves Garlic
• 1 tsp Fresh ginger
• 1 tsp Curry powder
• 1/2 tsp Ground cumin
• 1/2 tsp Smoked paprika
• 1 Scotch bonnet or habanero pepper (or to taste)(optional)
• 1 cup Vegetable broth or water
• 1 tbsp Lime juice
• 1/4 tsp Salt
• 1/4 tsp Black pepper
• 1 tbsp Olive oil

Instructions

1. 1

   Prep (10 minutes): Rinse the lentils. Finely chop the onion and mince the garlic. Grate or mince the ginger. If using a pepper, finely mince it (remove seeds for less heat).

2. 2

   Cook aromatics (about 5 minutes): In a pot over medium heat, warm the olive oil. Add onion and cook until softened, 3–4 minutes. Stir in garlic and ginger and cook 30 seconds.

3. 3

   Build the stew (about 5 minutes): Add curry powder, cumin, smoked paprika, and the minced pepper (if using). Stir for 30–60 seconds until fragrant.

4. 4

   Simmer (about 25 minutes): Add lentils, crushed tomatoes, coconut milk, and broth. Bring to a simmer, then reduce heat to maintain a gentle bubble. Cook until lentils are tender, about 20–25 minutes, stirring occasionally.

5. 5

   Finish (about 5 minutes): Stir in salt and black pepper. Turn off heat and add lime juice. Taste and adjust seasoning. Serve hot.