Stewed Senegalese Lentils with Tomatoes and Scotch Bonnet
A hearty, spicy lentil stew simmered with tomatoes, onions, and Scotch bonnet peppers, perfect as a flavorful vegetarian main or side. This african-inspired vegan ready in about 50 minutes pairs rinsed brown lentils, large, diced yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup, rinsed brown lentils
- 1 large, diced yellow onion
- 3 minced garlic cloves
- 3 medium, diced fresh tomatoes
- 3 cups vegetable broth
- 1 whole, pierced (optional for mild) Scotch bonnet pepper
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 tbsp olive oil
- 1 1/2 tsp salt
- 3/4 tsp black pepper
- 2 tbsp chopped, for garnish fresh cilantro
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a medium pot over medium heat. Add 1 large diced yellow onion and sauté for 5-7 minutes until soft and translucent.
- Step 2: Stir in 3 minced garlic cloves, 1 tsp ground cumin, and 1 tsp smoked paprika; cook for 1 minute until fragrant.
- Step 3: Add 3 diced fresh tomatoes and cook for 5 minutes, stirring occasionally, until tomatoes break down and form a thick sauce.
- Step 4: Pour in 3 cups vegetable broth, 1 cup rinsed brown lentils, and add 1 pierced Scotch bonnet pepper for heat (remove later for mild flavor). Season with 1 1/2 tsp salt and 3/4 tsp black pepper.
- Step 5: Bring to a boil, then reduce heat to low and simmer uncovered for 30-35 minutes until lentils are tender and stew thickens. Remove Scotch bonnet pepper before serving.
- Step 6: Garnish with 2 tbsp chopped fresh cilantro and serve hot with warm flatbread or rice.
Frequently asked questions
How long does Stewed Senegalese Lentils with Tomatoes and Scotch Bonnet take to make?
Total time is about 50 minutes (10 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Stewed Senegalese Lentils with Tomatoes and Scotch Bonnet?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rinsed brown lentils from drying out.
Can I substitute ingredients in Stewed Senegalese Lentils with Tomatoes and Scotch Bonnet?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Stewed Senegalese Lentils with Tomatoes and Scotch Bonnet for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Stewed Senegalese Lentils with Tomatoes and Scotch Bonnet vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
