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Whole pimento, often called allspice, is one of those magical spices that can carry a dish with its unique blend of clove, nutmeg and cinnamon notes. In this recipe, Greenfields Whole Pimento gently infuses into red lentils, coconut milk, and vegetables, creating a deeply warming and nourishing soup. Perfect for cooler evenings, it’s a dish that feels both homely and a touch exotic.
Preparation: 15 minutes
Cooking: 40 minutes
Total: 55 minutes
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1 carrot, diced
• 1 red pepper, diced
• 1 tsp Greenfields Ground Coriander
• 1 tsp Greenfields Ground Cumin
• 1/2 tsp Greenfields Crushed Chillies
• 6 Greenfields Whole Pimento
• 200 g red lentils, rinsed
• 400 ml coconut milk
• 1.2 litres vegetable stock
• Juice of 1 lime
• Handful fresh coriander leaves, chopped
• Sea salt to taste
Heat the olive oil in a large pot. Add the onion, garlic, carrot and red pepper, cooking until softened (about 6–7 minutes).
Stir in the ground coriander, cumin and crushed chillies, letting the spices bloom.
Add the Greenfields Whole Pimento and stir through.
Pour in the red lentils, coconut milk, and vegetable stock. Bring to the boil, then lower to a gentle simmer.
Cook uncovered for 30–35 minutes, stirring occasionally, until the lentils are soft and the soup has thickened.
Remove the whole pimento before serving.
Stir in the lime juice, adjust seasoning with salt, and garnish with chopped fresh coriander.
Calories: 280 kcal
Protein: 11 g
Carbohydrates: 36 g
Fat: 10 g
Fibre: 9 g
Sodium: 420 mg
This soup was such a surprise – the whole pimento gave it a depth I’ve never had before in a lentil dish. Absolutely delicious for autumn evenings.
The ingredients used in this recipe could also be used to create…
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