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Caribbean Lentil Soup

5 from 1 vote
A hearty Caribbean lentil soup made with lentils, vegetables, and warm island seasoning. This comforting soup can be made meatless or customized with meat and is perfect for an easy stovetop meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Course: Soup
Cuisine: Caribbean

Ingredients
  

  • 1 ½ cups dried lentils cleaned and washed
  • 2 teaspoons chopped garlic
  • 1 pound salted meat soaked and washed (or smoked bones, leftover ham, or chicken bones)
  • 1 to 2 cups hot water as needed
  • ½ cup chopped celery
  • 1 pound white potatoes or sweet potatoes cubed
  • ½ cup chopped onion
  • 1/2 pound pumpkin cubed
  • 1 cup coconut milk
  • 1 teaspoon salt or to taste
  • ½ teaspoon black pepper
  • 1 teaspoon sugar
  • 1 pimento pepper
  • ¼ teaspoon ground clove or 3 whole cloves
  • Dumplings optional
  • Fresh thyme or chive optional

Method
 

  1. Clean and wash the lentils. Add them to a large saucepan along with the garlic and salted meat. Cover the lentils with water (about 3 cups) and bring to a boil.
  2. Reduce heat and cook until the lentils begin to soften.
  3. Add the potatoes, pumpkin, dumplings (if using), coconut milk, onion, celery, pimento pepper, clove, thyme, salt, black pepper, and sugar.
  4. Pour in 2 to 3 cups of hot water as needed and stir to combine.
  5. Cook on medium-low heat for about 30 minutes, or until the vegetables are tender and the soup thickens.
  6. Add more water if needed depending on your desired thickness.
  7. Taste and adjust seasoning, then serve hot.

Notes

  • Do not add all the water to the lentils to boil immediately. Start with 3 cups, then add more if needed. 
  • Brown or green lentils work best for this soup.
  • Salted meat adds depth and traditional flavor, but the soup can be made meatless.
  • Adjust the water depending on how thick you prefer your soup.
  • Dumplings are optional but traditional in many Caribbean kitchens.

Recipe Printed From ThisBagoGirl.com

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