Jamaican Lentil Stew With Coconut

Ingredients

• 1 medium onion, minced
• 2 garlic cloves, pressed
• 1 inch piece gingerroot, grated
• 2 tablespoons vegetable oil
• 2 teaspoons ground coriander
• 1-2 teaspoon ground cumin (adjust according to taste)

• 1 (13 ounce) can coconut milk
• 1 liter vegetable stock
• 4 ounces split red lentils, washed and drained
• 1 small sweet potato

• 1 (15 ounce) can pumpkin puree
• 1/2-1 teaspoon Thai red curry paste (optional)
• black pepper, to taste

Directions

1. 1

   Make a thick paste by mashing ginger and garlic together using a pestle and mortar or a small bowl and the heel of a wooden spoon.

2. 2

   Heat vegetable oil over medium heat in a large saucepan, add the onion and saute until transparent.

3. 3

   Add the garlic ginger paste and saute another 2 minutes until fragrant; lower heat and stir constantly to avoid burning the paste.

4. 4

   Add the spices and saute for a minute more.

5. 5

   Stir in the coconut milk, stock, lentils, sweet potato and pumpkin puree.

6. 6

   Simmer over medium - low heat for 40 - 50 minutes or until sweet potato is soft and almost melting into the stew. Be sure to stir occasionaly.

7. 7

   Before serving, stir in the red curry paste if you are using it or adjust seasoning with black pepper.

8. 8

   NOTE: The stew has a creamy texture and is thick with lentils, sweet potato and pumpkin that melt into a delictable base. If you prefer a lighter soup then add more stock to thin the base, or try adding more cocount milk for a very savory and unique taste.