Lentil Stew

Name: Lentil Stew
Yield: Serves 4
Ingredients: ¾ cup (150 g) dried brown lentils, soaked overnight or quick-soaked (see Island Tips), and drained; 3 tablespoons Bragg Liquid Aminos or soy sauce; 2 tablespoons nutritional yeast flakes; Black pepper; pink or sea salt; ½ teaspoon ground cumin; ½ teaspoon Caribbean Caramel or browning; 1 heaping tablespoon Bajan Seasoning; 2 teaspoons Madras curry powder; 3 cups (720 ml) water, or more as needed; 1 tablespoon canola oil; 1 onion, chopped; 1 teaspoon mild paprika; 1 tablespoon tomato paste

Preparation info

Serves
4

Difficulty
Easy

Appears in

Caribbean Vegan

By Taymer Mason

Published 2021

About

Lentil stew is already a classic in most vegan and vegetarian kitchens but mine is a little different. I’ve spiced it up with Caribbean seasonings and colored it dark brown with Caribbean Caramel. A side of rice would be the perfect accompaniment.

Ingredients

1 tablespoon canola oil
1 onion, chopped
2 teaspoons M

Stew
Vegan
Caribbean

Method

Heat the canola oil in a large saucepan over medium heat. Add the onion and sauté for 3 minutes, until translucent. Stir in the curry powder, paprika, and cumin, then stir in the lentils, water, liquid aminos, nutritional yeast, tomato paste, Bajan Seasoning, and Caribbean Caramel. Turn the heat down to medium-low, cover, and cook, stirring occasionally, for 35 to 40 minute