Caribbean-inspired lentil stew with roasted plantain
A plant-based lentil and vegetable stew with thyme and allspice, served with roasted ripe plantain for sweetness.
Best for home cooks who enjoy Caribbean-inspired dinners.
- Vegan
Quick tips
Short on time? Do these first — small moves, big flavour.- Adjust Scotch bonnet or other hot pepper to your taste; start with a small amount.
- Ready in
- 35 min
- Hands-on
- 10 min
- Cook
- 25 min
- Ingredients
- 10
- Serves
- 4
Ingredients
- 3 cloves Garlic
- 0.25 tsp Ground allspice
- 1 tsp Dried thyme
- 2 tbsp Olive oil
- 0.5 tsp Salt
- 250g Carrots
- 1 Onion
- 400g Chopped tomatoes
- 650g Cooked lentils, drained canned weight
- 2 Ripe plantains
Method
- 01Heat the oven to 220°C. Peel the plantains and cut into 1 cm thick diagonal slices. Toss with half the oil, spread on a baking tray and roast for 20–25 minutes, turning halfway.
- 02Dice onion and carrots finely. Heat the remaining oil in a saucepan and cook onion and carrots for 5 minutes. Add chopped garlic, thyme and allspice and stir for 30 seconds.
- 03Add cooked lentils, tomatoes, salt and 150 ml water. Simmer for 15–18 minutes until carrots are tender and the sauce has thickened.
- 04Divide the lentil stew among four bowls and serve with the roasted plantain.
Equipment
- Hob