Easy Trinidad-Style Stewed Lentils Recipe
These Trinidad-style stewed lentils are cooked with pumpkin, coconut milk, fresh herbs, and seasonings until tender and full of flavor. They make an easy side dish for rice, stewed chicken, fried plantains, or whatever else you have on the plate.
I am just an “any type of peas” as a side dish lover. Give me stewed pigeon peas, red beans, lentils, channa. I am happy. There’s just something about having peas or legumes alongside a good meat and rice that does it for me.
This stewed lentils recipe is one of those easy pots I keep coming back to. I’ll show you how I make my lentil peas Trinidad-style, including which lentils work best, why I soak them first, and how to get them tender without cooking them down to mush.
What are stewed lentils?
Stewed lentils are lentils cooked with aromatics, herbs, seasonings, and enough liquid to create a flavorful gravy around the peas. In this Trinidad-style version, I add pumpkin, coconut milk, geera, pimento peppers, chadon beni, and a few other seasonings to build the flavor.
You’ll also hear us refer to them simply as lentil peas or stew lentil peas. Despite the name, lentils aren’t actually peas. That’s just part of the everyday Caribbean way you’ll hear dishes like this described.
What type of lentils are best for stewed lentils?
Brown lentils are my go-to for stewed lentils. They’re easy to find, cook relatively quickly, and become tender while still holding their shape.
Green lentils can also work, although they may take a little longer to cook. I skip red lentils for this recipe because they break down much faster and don’t give me the texture I want in a pot of stewed lentils.
How to make Stewed Lentils
Ingredients you’ll need
- Lentils and pumpkin: I use brown lentils for this recipe and soak them briefly before cooking. Pumpkin adds a little sweetness and helps thicken the stew as it cooks.
- Fresh herbs and aromatics: Onion, garlic, pimento peppers, celery stalk, chives, chadon beni, and thyme build the flavor base.
- Spices and seasonings: Geera (ground cumin), cracked whole cloves, sugar, salt, black pepper, and optional all-purpose seasoning.
- Liquids: Coconut milk and water. You can also use vegetable broth in place of the water for additional flavor.
- Oil: Vegetable oil for sautéing the aromatics. Olive or coconut oil can also be used.
Instructions
- Soak the lentils. Place the lentils in water and soak for at least 30 minutes. Drain before cooking.
- Sauté the aromatics. Heat the oil in a large pot over medium heat. Add the garlic, onion, geera, celery, chive, thyme, pimento peppers, and chadon beni. Sauté for about 2 minutes, until fragrant.
- Add the lentils. Add the soaked and drained lentils along with a little salt. Cook for about 5 minutes, stirring regularly, until you notice a few of the lentils beginning to split.
- Add the pumpkin and liquids. Stir in the pumpkin, coconut milk, water, sugar, black pepper, cracked whole cloves, and all-purpose seasoning, if using. Bring the mixture to a boil.
- Simmer. Reduce the heat to a gentle simmer, cover, and cook for about 30 minutes, or until the lentils are tender. Stir occasionally and add a little more water if needed to reach your preferred consistency.
- Adjust and Serve. Taste and adjust seasoning. Serve hot.
Tips for the best stewed lentils
- Add heat if you want it. A whole Scotch bonnet can simmer with the lentils for pepper flavor without adding as much heat. Keep it whole so it doesn’t burst into the pot.
- Give the lentils a short soak. I soak mine for at least 30 minutes before cooking. They don’t need the long overnight soak I would give dried chickpeas or split peas, but the short soak gives them a head start on cooking.
- Don’t overcook them. Brown lentils should be tender but still have some shape. Start checking them as they near the end of the cooking time so they don’t turn mushy.
- Adjust the liquid as they cook. If the lentils are getting too thick before they’re tender, add a little more water and continue simmering.
- Use vegetable broth for more flavor. You can replace the water with vegetable broth for an extra layer of flavor.
What to serve with stewed lentils
Stewed lentils are one of those sides that work well with a full Caribbean-style plate. I love them with rice and a meat or vegetable side, especially when there is plenty of that lentil gravy to spoon over the rice.
Serve them with curry stew chicken, fried plantains, or callaloo. A simple coleslaw or cucumber salad also works well if you want something fresh on the side.
How to store and reheat stewed lentils
Store leftover stewed lentils in an airtight container in the fridge for up to 3 to 4 days.
For longer storage, let the lentils cool completely, transfer them to a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat the leftovers on the stovetop over low to medium heat or in the microwave until heated through. They will thicken as they sit, so add a splash of water or coconut milk while reheating if needed to loosen the gravy.
Try more pea recipes
If you are like me and a pot of peas is always welcome on the plate, here are a few more recipes to try:
Frequently Asked Questions
Lentils don’t need an overnight soak like dried chickpeas or split peas. For this stewed lentils recipe, I soak the brown lentils for at least 30 minutes, then drain them before cooking.
I prefer brown lentils because they become tender while still holding their shape. Green lentils can also work but may take longer to cook. Red lentils break down much faster, so I don’t recommend them for this recipe.
Keep the lentils at a gentle simmer and start checking them toward the end of the cooking time. You want them tender while still retaining some of their shape. Also remember that they will continue to thicken as they sit.
Yes. You can replace the coconut milk with additional water or vegetable broth. The finished lentils won’t have the same subtle coconut flavor or creaminess, but the recipe will still work.
Yes. Once completely cooled, store the lentils in a freezer-safe container and freeze for up to 3 months. Thaw them overnight in the refrigerator and add a little water or coconut milk when reheating if they have become too thick.
If you try these stewed lentils, let me know how they turned out! Leave a star rating and a comment below, and don’t forget to tag me if you share your plate on social media. I always love seeing what you’re cooking.
Recipe
Trinidad-Style Stewed Lentils Recipe
Ingredients
Method
- Heat the vegetable oil in a Dutch pot over medium heat.
- Add the garlic, onion, geera, celery, chive, thyme, pimento peppers, and chadon beni. Sauté for about 2 minutes, until fragrant.
- Add the soaked and drained lentils along with a little salt. Cook for about 5 minutes, stirring regularly, until you notice a few of the lentils beginning to split.
- Add the coconut milk, water, pumpkin, sugar, black pepper, cracked whole cloves, and all-purpose seasoning. Stir to combine.
- Reduce the heat to medium-low, cover, and simmer for about 30 minutes, or until the lentils are tender. Stir occasionally and add more water as needed if the lentils become too thick before they are fully cooked.
- Taste and adjust the salt and other seasonings as needed. Serve hot.
Nutrition
Recipe Printed From ThisBagoGirl.com
Where's the pumpkin in the ingredient list? I'd love to make this but…help?
It's the last ingredient listed. 1/2 cup chopped pumpkin
DELICIOUS!
Thank you!!