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Caribbean Curried Peas (Lentils) Recipe

Recipe by: Liz and Sylvan

"This recipe can be eaten as a main or side dish. The key to developing the flavor (and not missing the meat) is caramelizing and developing deep browning of the onions and carrots. In the Caribbean, cooks call this 'burning' the onions."

Directions
Ingredients
Nutrition

Directions

Prep25 m
Cook50 m
Ready In1 h 15 m

1Heat canola oil in a Dutch oven over medium-high heat; cook and stir onion, carrots, salt, black pepper, and sugar until onion is a deep brown color, 15 to 20 minutes. Reduce heat to medium; add garlic, chile pepper, ginger, and curry powder. Stir constantly to incorporate, about 5 minutes.
2Increase heat to medium-heat and stir 1 can vegetable broth into the onion mixture. Scrape up any vegetables or curry powder stuck to the bottom of the pot with a wooden spoon. Add lentils and remaining 1 can of vegetable broth; cook until lentils are tender, about 30 minutes. Stir cilantro into lentils before serving.

Footnotes

Cook's Note:
Although this is a vegetarian dish, pork and lamb may be added in when browning the onions. This recipe is delicious with any dried beans including black-eyed peas and garbanzo beans (chick peas). As a main dish, we serve this over rice.

Ingredients

4 servings
373 cals

1/4 cup canola oil
1 large onion, diced
2 carrots, peeled and diced
salt and ground black pepper to taste
1/2 teaspoon white sugar
3 cloves garlic, minced
1 fresh chile pepper, minced
1 teaspoon grated fresh ginger
3 tablespoons curry powder
2 (14 ounce) cans vegetable broth, divided
1 cup lentils
1/4 cup chopped fresh cilantro, or more to taste

Nutrition

Amount per serving ( 5 total)

Calories:

373

19%
Fat:

15.8

24%
Carbs:

44.9

14%
Protein:

15

30%
Cholesterol:

0

0%

Based on a 2,000 calorie diet

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