Nevisian Ital Lentil, Breadfruit & Spinach Run-Down – Authentic Saint Kitts and Nevis Recipe

Creamy plant-based island run-down simmering lentils and breadfruit in golden coconut milk.

Country of Origin
🇰🇳 Saint Kitts and Nevis (Caribbean, Americas)
Dietary Profile
vegan
Prep Time
15 min
Cook Time
30 min
Difficulty
Easy
Signature Staples
Brown lentils, Cubed breadfruit or Yukon potato, Fresh spinach, Thick coconut milk, Turmeric

Ingredients for Nevisian Ital Lentil, Breadfruit & Spinach Run-Down (4 Servings)

  • 1.25 lbs (or 2.5 cups) brown lentils, prepped into bite-sized pieces
  • 1.5 cups cubed breadfruit or Yukon potato, washed and trimmed
  • 1 cup fresh spinach
  • 1 medium onion and 3 cloves garlic, finely minced with thick coconut milk
  • 1.5 tbsp traditional Saint Kitts and Nevis seasoning (turmeric, thyme, garlic, ginger)
  • 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

  1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown brown lentils for 5 minutes.
  2. Add minced onion, garlic, thick coconut milk, and turmeric, thyme, garlic, ginger, stirring for 2 minutes until deeply aromatic.
  3. Add cubed breadfruit or Yukon potato and pour in the braising liquid; bring to a lively simmer.
  4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
  5. Stir in fresh spinach right before serving warm.

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