caribbean curried peas (lentils)
Ingredients
- Servings: 4
- 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
Recipe
Preparation Time: 25 mins
Cook Time: 50 mins
Ready Time: 1 hr 15 mins
- 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.
- increase 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.
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