DWIGHT'S RASTA LENTIL STEW

You can add any vegetables you wish to this stew. My Rasta guide Dwight often adds eggplant, corn and okra. Chayote squash can be found in many produce sections. You can omit it if you can't find it. This stew is traditionally cooked over an allspice wood fire, which really imparts a smoky flavor to the stew. In Jamaica, cooking is simple: All the ingredients are added to the pot, then simmered slowly until everything melds. Make sure you remove the scotch bonnet chili before serving. Serve with rice or peas and rice.

1 tablespoon vegetable oil
1 large onion, chopped
1 large carrot, unpeeled and chopped
1 yam or sweet potato, peeled and chopped
1 chayote squash, center pit removed and flesh chopped
2 cups chopped cabbage
1 (13.5-ounce) can coconut milk, thin part discarded, use the thick part (see note)
2 cups water
3 allspice berries
1 whole scotch bonnet pepper
1/2 cup dried green lentils
3 sprigs fresh thyme
8 large scallions, chopped

Makes 6 to 8 servings.

Place all ingredients in a Dutch oven and bring to a boil over high heat. Reduce heat, cover and simmer 50 minutes until lentils are tender and vegetables are falling apart.

Per serving: 193 calories, 56 percent calories from fat, 12 g fat, 9 g saturated fat, no cholesterol, 18 g carbohydrates, 4 g total fiber, 6 g protein, 23 mg sodium.

Note: The Jamaicans consider this thick part of the coconut milk to be coconut cream. Do not confuse it with the sweetened coconut cream in our supermarkets. Instead, shake the can of coconut milk, pour it into a glass measuring cup. When it settles, pour off the thin liquid from the top and use the thicker part in this recipe.