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Dengu (Green Lentil Stew)
Dengu (Green Lentil Stew) is a traditional Kenyan recipe for a classic stew of green lentils cooked in a bell pepper, pumpkin and chilli sauce flavoured with garlic and tomato puree. The full recipe is presented here and I hope you enjoy this classic Kenyan version of: Green Lentil Stew (Dengu).
prep time
20 minutes
cook time
60 minutes
Total Time:
80 minutes
Serves:
4
Rating: 
Tags : Chilli RecipesVegetarian RecipesVegetable RecipesBean RecipesKenya Recipes
Dengu is the Swahili word for 'lentils' and this classic stew uses green lentils as its base.
Ingredients:
150g green
lentils, washed and soaked in water for 8 hours
2 tsp olive oil
1 onion, chopped
4 garlic cloves, crushed
2 tbsp tomato purée
1 red bell pepper, diced
1 green bell pepper, diced
2 fresh red chillies, sliced
1/2 small pumpkin, peeled, cooked and mashed
salt and freshly-ground black pepper, to taste
Method:
Drain the lentils, put in a pan then cover with water and cook for about 40 minutes, or until they are very tender.
In the meantime, add oil to a pan and fry the onion, garlic, bell peppers and chillies for about 10 minutes, or until all the vegetables are soft.
When soft, drain the lentils, mash with a potato masher then stir in the onion mixture. Add the tomato purée and the mashed pumpkin and mix thoroughly to combine. Cook gently for about 10 minutes, or until heated through then season to taste and serve.
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