Caribbean Curried Peas (Lentils)

These curried peas (lentils) 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, I find some cooks call this "burning" the onions.

• Preparation Time: 25 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 15 mins
• Calories: 373 Calories

Ingredients

• 3 cloves garlic, minced
• ½ teaspoon white sugar
• salt and ground black pepper to taste
• 1 large onion, diced
• 1 teaspoon grated fresh ginger
• ¼ cup canola oil
• 3 tablespoons curry powder
• 1 cup lentils
• 2 carrots, peeled and diced
• ¼ cup chopped fresh cilantro, or more to taste
• 1 fresh chile pepper, minced
• 2 (14 ounce) cans vegetable broth, divided

Recipe Instructions

Step 1

Heat 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.

Step 2

Increase heat to medium heat and stir 1 can vegetable broth into 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.