Easy stewed lentils

This hearty and satisfying lentil stew is a beloved Caribbean side dish that’s perfect for everyday dinners or plant-based meals. Packed with bold flavor, Trini herbs, and wholesome ingredients, it’s simple to prepare and incredibly satisfying.

I am just a “any type of peas” as a side dish lover. From stewed pigeon peas, red beans, and this dish here, stewed lentils. There’s just something about having legumes accompany meats that makes it so comforting.

In this post, I’ll walk you through the basics of making stew lentil – from what types of lentils to use and how to cook them, to what side dishes to pair them with – so you can get cooking right away and love them just like I do!

Why I love stewed lentils

This dish is pure comfort in a pot. It’s naturally vegan, loaded with protein and fiber, and easy to pull together with pantry staples. The coconut milk adds a subtle creaminess, while fresh herbs and aromatics pack in the flavor. It’s a flexible recipe too—add extra veggies or spice it up to make it your own.

The best type of lentil for this dish

Brown lentils are my go-to. They’re easy to find, cook relatively quickly, and hold their shape well. Green lentils are also a solid option, though they may take a little longer to cook. Red lentils? I skip those for this dish—they cook down too soft and don’t give me the texture I love!

How to make Stewed Lentils

Recipe ingredients

• Lentils & Veggies – Brown lentils (soaked to help them cook faster), chopped pumpkin (for mild sweetness and creamy texture).
• Aromatics & Flavor Base – Onion, garlic, pimento peppers, celery, chive, chadon beni, thyme, and cracked cloves give the dish its signature flavor.
• Spices & Seasonings – Geera (ground cumin), sugar for balance, salt, black pepper, and optional all-purpose seasoning.
• Liquids – Coconut milk and water (or vegetable broth for more depth).
• Other – Vegetable oil to sauté the aromatics.

Instructions

Making a delicious pot of stewed lentils is easier than you think! With a few simple ingredients and minimal prep time, you can have a flavorful meal in no time.

1. Soak the Lentils. Soak the lentils in water for at least 30 minutes to help them cook faster and break down more evenly.

2. Sauté the Aromatics. Heat oil in a Dutch pot over medium heat. Add garlic, onion, geera, celery, chives, thyme, pimento, and chadon beni. Sauté for 2 minutes until fragrant.

3. Add Lentils. Add the soaked and drained lentils and a bit of salt. Stir for about 5 minutes until some of the lentils start to burst.

4. Add Pumpkin and Liquids. Stir in pumpkin, coconut milk, water, sugar, black pepper, cloves, and all-purpose seasoning.

5. Simmer. Lower the heat to a gentle simmer. Cover and let cook for about 30 minutes or until lentils are tender. Add more water as needed to reach your desired consistency.

6. Adjust and Serve. Taste and adjust seasoning. Serve hot.

Tips for the best lentils

Soak your lentils overnight if you can; this shortens the cook time and makes them easier to digest. And if you want a deeper flavor, use vegetable broth instead of water. You can add a whole scotch bonnet for some heat, or mash a few lentils near the end of cooking if you like it thick and hearty.

Serving suggestions

• Some Rice and coleslaw
• With stew chicken, fried plantains, or callaloo
• A light cucumber salad for a refreshing contrast

Storage & reheating

• Fridge: Store in an airtight container for up to 1 week
• Freezer: Freeze for up to 3 months
• Reheat: Add a splash of water and warm on the stovetop or microwave

Try more peas recipes

• Curry chickpeas
• Pigeon peas soup
• Red beans and rice
• Black eye peas and rice

FAQs

If you tried and loved this dish, don’t forget to leave a star rating or share it online and tag me!

Recipe

Delicious stewed lentils

Stewed lentils are a traditional Caribbean dish made with lentils that have been slow-cooked in a flavorful broth with herbs, spices, and vegetables. The dish is robust and bursting with flavor and is ready in no time.

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Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8

Course: Side Dish

Cuisine: Caribbean

Calories: 202

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• 1 cup lentils – cleaned and soaked for at least 30 minutes
• 1 medium-sized yellow onion chopped
• 4 garlic cloves – crushed
• 3 pimento peppers chopped
• 1 stalk celery chopped
• 2 blades of chive chopped
• 1 sprig of fresh thyme
• 2 leaves of chadon beni chopped
• 3 grains of clove cracked
• 1 teaspoon sugar
• 1/2 teaspoon cumin geera
• 1 cup coconut milk
• 1 cup water more might be needed
• Salt to taste
• 1/2 teaspoon black pepper
• 3 tablespoons vegetable oil
• 1/2 teaspoon all-purpose seasoning
• 1 cup chopped pumpkin

Method

 

1. In your Dutch pot, heat the vegetable oil on medium heat.
2. Add your garlic, onions, geera, celery, chive, thyme, chadon beni and stir fry for two minutes.
3. Add the soaked and drained lentils and salt to the pot and continue to stir fry for another five minutes. The lentils will start to burst.
4. Add in the coconut milk, water, thyme, pumpkin, and the remaining ingredients.
5. Lower the stove to a medium-low/simmer, cover the pot, and continue to cook until the peas are tender. It took me about 30 minutes. Times will vary.
6. Taste for salt as needed.
7. Enjoy

Nutrition

Calories: 202kcal

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