Caribbean Stewed Lentils

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“This is one of my favourites from growing up in Trinidad. It's a great vegetarian dish and very healthy, as it has high levels of proteins, is a good source of iron, and also contains dietary fiber, folate, and vitamin B1. It also freezes very well if made in large batches. I usually serve mine with rice.”

Ingredients Nutrition


  1. For bagged lentils, follow the preparation listed on the bag, soaking if necessary. If using dried lentils, make sure to sift through them removing any debris and then soak in a bowl with water for a few hours or overnight.
  2. When the lentils are prepped, add them to a pot with enough water to cover them by about 2 inches.
  3. Add the garlic cloves (whole), hot pepper (whole), salt, black pepper, thyme and bouillon to the lentils and water, and heat to medium-high heat.
  4. Bring this to a boil, then cover and reduce heat to a simmer for about 45 minutes or until the lentils are tender.
  5. In another pot, heat the oil at medium heat and saute the sliced onions until they are golden at the edges.
  6. Then gently (we’re adding liquid to hot oil) add the cooked lentils to the pot (pour in everything).
  7. With a whisk or cooking spoon, stir to break down some of the lentils to thicken the consistency and create more of a sauce.
  8. Add the scallions, cilantro and butter and stir.
  9. Allow this to cook for about 20 more minutes or until the desired consistency is reached. I prefer mine to be like a thick soup.
  10. Don’t forget to fish out the twig from the thyme before serving and enjoy.

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