Saint Martin Callaloo Soup
A thick Caribbean soup with leafy greens, lentils, coconut milk, pork, and vegetables. Makes six servings; preparation times are estimates and assume the lentils have already been soaked or precooked.
This version combines pork, sweet potato, pumpkin, tomato, and lentils with spinach and coconut milk. Soak or precook the lentils before you begin. Hands-on preparation time is an estimate; cooking time may also vary depending on the lentils’ starting point and the size of the pieces.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Brown the pork
Heat a large pot over medium heat and fry the pork until crisp and some of its fat has rendered. Add the scallion, onion, and garlic; sauté for one to two minutes.
Ready to continue when: The pork is browned and crisp, and the onions are beginning to soften.
5 min - 02
Add the vegetables and spices
Add the pumpkin, sweet potato, tomato, fresh thyme, ground coriander, and ground allspice. Stir and cook briefly, until everything is well mixed and hot.
Ready to continue when: The vegetables and spices are evenly distributed in the pot and fragrant.
2 min - 03
Simmer the lentils
Stir in the green lentils and chicken broth. Bring to a gentle simmer and cook for about 10 minutes, until the vegetables begin to soften.
Ready to continue when: The liquid is gently simmering and the vegetables are beginning to soften.
10 min - 04
Finish the soup
Add the spinach and coconut milk. Cover and simmer for about 20 minutes, stirring from time to time, until the vegetables are tender and the lentils are cooked. Add more broth or water if needed. If desired, carefully blend with an immersion blender.
Ready to continue when: The vegetables are tender and the lentils are cooked; the soup has the desired consistency.
20 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.