Caribbean Stewed Lentils

Steps

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1. 1
   Heat vegetable oil in a deep pot over medium heat. Add diced onion, celery, garlic, carrot, fresh thyme, and black pepper. Gently cook and soften the vegetables to release their flavors, about 3 minutes.
   ▶ ≈1:50
2. 2
   Add diced pumpkin and stir. The pumpkin will caramelize slightly against the pot bottom, releasing its natural sweetness.
   ▶ ≈2:57
3. 3
   Add salt and cook a bit longer. Pour in the washed and drained lentils, diced tomato, 1 tablespoon brown sugar, and enough water to cover. Mix well.
   ▶ ≈3:52
4. 4
   Bring the pot to a boil, then reduce heat to a gentle simmer. Add the halved Scotch bonnet pepper. Simmer for about 45 minutes to 1 hour until the lentils begin to break down and absorb most of the water.
   ▶ ≈5:15
5. 5
   Prepare the brown stew: In a large heavy pot, heat olive oil over medium-high heat. Add 2 tablespoons brown sugar, allowing it to melt, become frothy, and turn a deep amber color. Watch carefully to avoid burning.
   ▶ ≈6:19
6. 6
   Once the sugar reaches deep amber, carefully ladle the cooked lentils into the caramelized oil using a handled cup, stirring as you add. Work carefully to avoid the hot caramel splattering.
   ▶ ≈8:34
7. 7
   Return the pot to a boil. Add fresh scallion, parsley, grated ginger, coconut cream, and fresh thyme. Stir well.
   ▶ ≈9:39
8. 8
   Reduce heat to a simmer and cook for about 5 minutes, allowing the coconut cream to blend throughout. Taste and adjust salt to your preference. The stew will thicken further as it cools.
   ▶ ≈10:55