Rasta Lentil Stew


  • 1 T vegetable oil
  • 1 large onion, chopped
  • 1 large carrot, unpeeled and chopped
  • 1 yam or sweet potato, peeled and chopped
  • 1 chayote squash, center pit removed and flesh chopped
  • 1 (13.5-ounce) can coconut milk, thin part discarded, use the thick part (see note)
  • 2 c water
  • + 5 more ingredients
    • 3 allspice berries
    • 1 whole scotch bonnet pepper
    • ½ c dried green lentils
    • 3 sprig fresh thyme
    • 8 large scallions, chopped

Place all ingredients in a Dutch oven and bring to a boil over high heat. Reduce heat, cover and simmer 50 minutes until lentils are tender and vegetables are falling apart. Note: Jamaicans consider the thick part of the coconut milk to be coconut cream. Do not confuse it with the Coco Lopez...

View full recipe at Relish


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