Stewed lentils have long been a comforting and nourishing dish in my kitchen, but I had never thought to add coconut milk—until now. This recipe was inspired by my mom’s stewed red beans, a dish that has been a cherished part of our family meals for years. Since that recipe is so flavorful and satisfying, I wanted to test if the same method would work just as well with lentils. I also wondered how coconut milk would enhance the dish, as I had never included it in my stewed lentils before. With those ideas in mind, I set out to experiment.
Table of Contents
The result was even better than I had imagined. The coconut milk added a layer of richness that perfectly balanced the savory, stewed flavors, creating a creamy and deeply satisfying dish. The stewed lentils absorbed the seasonings beautifully, and the slight sweetness from the coconut milk complemented the aromatics and spices in the stew. The texture was hearty yet smooth, making it the perfect accompaniment to a variety of dishes.
It was an instant hit when I served it alongside stewed chicken, stewed pork, fried pork, and boiled plantains for my guests. Everyone at the table raved about how delicious and comforting it was, making me certain that this version of stewed lentils will become a regular part of our meal rotation. If you’re looking for a flavorful, protein-packed dish that pairs well with just about anything, this is definitely one to try!
Ingredients You Will Need
This dish relies on a blend of simple, flavorful ingredients that come together beautifully:
- Lentils: The base of this dish, cooked to tender perfection for a creamy texture.
- Carrots and Pumpkin: These add natural sweetness and creaminess, balancing the robust flavors.
- Coconut Milk: A Caribbean essential that adds richness and a unique, creamy taste.
- Brown Sugar: Just a touch to enhance the dish’s sweetness and balance.
- Green Seasoning: A vibrant blend of fresh herbs and aromatics, essential for that Trini flavor.
- Ketchup and Butter: These round out the sauce, adding depth and silkiness.
- Aromatics: Garlic, onion, scallions, and thyme infuse the dish with fragrant, earthy flavors.
- Hot Pepper: Adds just the right amount of heat—adjust to your preference.
A Few Tips for Success
- Cook the Lentils Just Right: They cook faster than beans. In the Instant Pot, they take 10-15 minutes; on the stovetop, they take 30-40 minutes.
- Patience with Stewing: The rich, caramelized base is the heart of this dish. Allow the sugar to bubble and darken fully before adding other ingredients.
- Taste and Adjust: As with any dish, season to taste after cooking to ensure the flavors are perfectly balanced.
Variations to Try
Stewed lentils are incredibly versatile!
- More flavor: Add your twist by including diced bell peppers, Caribbean pimento pepper or a tiny bit of chopped ginger for extra Caribbean flavor. I accidently added some chopped ginger and it was a nice variation.
- Healthier Version: Reduce the brown sugar and ketchup by half to lower the calorie content.
- Dairy Free & Vegan: Make it Dairy free and vegan by eliminating or substituting the butter called for in the recipe.
- Different Lentils: Try using red lentils or pigeon peas for variation.
- No Coconut Milk? Substitute with an extra 1/2 cup of water or broth.
- Smoked Meat: Add smoked meat for a heartier version.
Storage Tips
- Refrigeration: Store in an airtight container for up to 5 days.
- Freezing: Freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.
- Reheating: Warm in a saucepan over medium heat, adding a splash of water (and adjusting salt) if too thick.
Cooking Tips
- Lentils Cook Fast: Unlike beans, lentils require much less cooking time.
- Don’t Overcook the Lentils: They should be tender but not mushy before stewing.
Why You’ll Love This Stewed Lentils with Coconut Milk Recipe
Mom’s stewed lentils bring the essence of Caribbean cooking to your table: rich, flavorful, and full of love. The Instant Pot reduces cooking time, but the dish retains every ounce of its traditional charm. Whether you’re celebrating a holiday, reminiscing about home, or simply looking for a delicious side dish, these stewed lentils will surely delight.
Let this recipe bring the warmth of my mom’s kitchen to yours!
Serving Suggestions for Stewed Lentils
- Roti
- Steamed white rice or carrot rice
- Macaroni pie
- Vegan Combo: Serve with Cabbage and Tomatoes and Steamed Rice
- Stewed chicken, stewed beef, stewed pork, stewed lamb, rice and a salad
- Enjoy with freshly steamed rice and Curry duck , curry goat, curry home fowl, or curry chicken
- In this video, I served stewed lentils with carrot rice and stewed lamb and beef combo. Click to watch.
How to Make Stewed Lentils with Coconut Milk
Ingredients
To boil the Lentils:
- 1 lb lentils
- 10 cups water
- 1 carrot diced
- 1 cup pumpkin cubed
- 2 tbsp green seasoning
- 1 tbsp minced garlic
- 2 sprigs thyme
- 2 tbsp brown sugar
- 2 tbsp extra virgin olive oil
- 1/2 coconut block or equivalent coconut milk
- 2 tsp Himalayan salt
For the Stew Base:
- 2 tbsp extra virgin olive oil
- 2 tbsp brown sugar
- 1/3 cup ketchup
- 2 tbsp green seasoning
- 1 small onion chopped
- 2 scallions chopped
- 1 plum tomato chopped
- Hot pepper to taste
- Salt to taste
- 1/2 tbsp black pepper
- 2 tbsp butter
Instructions
Instant Pot Method
- Rinse and drain the lentils thoroughly.
- Add the lentils, water, diced carrots, cubed pumpkin, thyme sprigs, coconut block, and 2 tablespoons of brown sugar into the Instant Pot. Stir to combine.
- Secure the Instant Pot lid and turn the knob to the “Sealing” position.
- Select the “Pressure Cook” or “Manual” setting and set the timer for 10-15 minutes on High Pressure.
- Once the timer ends, allow the pressure to release naturally for 10 minutes, then carefully turn the knob to the “Venting” position to release any remaining pressure. Open the lid when it is safe to do so.
- Follow steps 6-13 below to stew the lentils.
Stovetop Method
- Rinse and drain lentils thoroughly.
- In a large pot, add lentils, about 10 cups of water, carrots, pumpkin, thyme, brown sugar, oil, green seasoning, and garlic (omit salt and coconut milk at this stage).
- Bring to a boil, then reduce heat to medium and cook for 30-40 minutes until lentils are tender.
- Stir in coconut milk and salt, cooking for an additional 10 minutes.
- Follow steps 6-13 below to stew the lentils.
Prepare the Stew Base on the Stove:
- Heat 2 tablespoons of oil in a medium, heavy-bottomed pot over medium-high heat.
- Add 2 tablespoons of brown sugar and let it caramelize until it bubbles, froths, and darkens slightly.
- Stir in the ketchup, green seasoning, and minced garlic, cooking for about 1 minute.
- Add the chopped onion, scallions, tomato, hot pepper (to taste), salt, and black pepper. Cook for 5 minutes, stirring occasionally, until the vegetables soften and the mixture is fragrant.
- Transfer the cooked lentils (along with their liquid) into the pot with the stew base. Add about 2 cups of water or more as needed for your desired consistency.
- Stir well and bring the mixture to a gentle boil. Reduce the heat and simmer for 5 minutes.
- Stir in the butter and taste the stew. Adjust seasoning with more salt or pepper if necessary.
- Serve warm with rice, roti, or other sides of your choice.
Nutrition
Did You Love This Recipe? Leave a Rating and Comment!
If you enjoyed this recipe or have any questions, please share your thoughts in the comments below. I’d love to hear how this stewed lentils recipe turned out for you! If you made any tweaks, let me know—it’s always exciting to see how others make these dishes their own. Don’t forget to leave a 5-star rating in the recipe card above! Your feedback helps me improve and inspires others to try this recipe.
Questions or Concerns—Write Me!
If you have any questions, concerns, issues, or suggestions about this recipe or any other recipes, don’t hesitate to leave a comment below or email me at [email protected]. I’m here to help make your cooking experience as enjoyable as possible. Happy cooking!
JOIN OUR COMMUNITY
Popular Curry Chicken Recipes
Meet Ria!
A Trinidadian culinary connoisseur sharing recipes from Trinidad and the Caribbean with a modern twist.