Jamaican-style Lentil Stew

Ingredients

In this Jamaican adaptation, the traditional Italian lenticchie in umido is transformed into a flavorful stew with the addition of Jamaican spices and ingredients. The original dish is typically cooked with Italian herbs and flavors, while the Jamaican version incorporates spices like allspice, thyme, and Scotch bonnet peppers. The result is a fusion of cuisines that combines the heartiness of lentils with the bold and aromatic flavors of Jamaican cuisine. We alse have the original recipe for Lenticchie in umido, so you can check it out.

• 2 cups (400g) lentils 2 cups (400g) lentils
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 bell pepper, diced 1 bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 carrot, diced 1 carrot, diced
• 1 Scotch bonnet pepper, seeded and minced 1 Scotch bonnet pepper, seeded and minced
• 1 tablespoon Jamaican curry powder 1 tablespoon Jamaican curry powder
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro or parsley for garnish Fresh cilantro or parsley for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 1g, 0g
• Carbohydrates (total, sugars): 60g, 6g
• Protein: 18g
• Fiber: 15g
• Salt: 1g

Preparation

1. 1.
   Rinse the lentils under cold water and set aside.
2. 2.
   In a large pot, heat some oil over medium heat. Add the diced onion, minced garlic, and diced bell pepper. Sauté until the vegetables are softened.
3. 3.
   Add the diced tomatoes, carrot, and minced Scotch bonnet pepper to the pot. Cook for a few minutes until the tomatoes start to break down.
4. 4.
   Stir in the Jamaican curry powder, ground allspice, dried thyme, and bay leaf. Cook for another minute to toast the spices.
5. 5.
   Add the rinsed lentils and vegetable broth to the pot. Bring to a boil, then reduce the heat to low and simmer for about 30-40 minutes, or until the lentils are tender.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the Jamaican-style Lentil Stew hot, garnished with fresh cilantro or parsley. Enjoy with rice or Jamaican bread.

Treat your ingredients with care...

• Lentils — Rinse the lentils thoroughly before cooking to remove any debris or impurities.
• Scotch bonnet pepper — Be cautious when handling and mincing the Scotch bonnet pepper, as it is very spicy. Consider wearing gloves or wash your hands thoroughly after handling.

Tips & Tricks

• For a spicier stew, leave the seeds in the Scotch bonnet pepper or add an extra pepper.
• Adjust the consistency of the stew by adding more vegetable broth if desired.
• Serve the stew with a squeeze of fresh lime juice for a tangy twist.
• Experiment with different types of lentils, such as red lentils or green lentils, for variations in texture and flavor.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Jamaican-style Lentil Stew as a main course, accompanied by fluffy rice or warm Jamaican bread. It can also be enjoyed on its own as a hearty and satisfying soup.

Presentation advice

Garnish the stew with a sprinkle of fresh cilantro or parsley to add a pop of color. Serve it in a deep bowl, allowing the vibrant colors of the vegetables and lentils to shine through.