Caribbean Curried Peas (Lentils) recipe
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Ingredients
- ¼ cup canola oil 1 large onion, diced 2 carrots, peeled and diced salt and ground black pepper to taste ½ 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 ¼ cup chopped fresh cilantro, or more to taste
Nutrition Info
- 373.2 caloriescarbohydrate: 44.9 gcholesterol: : -fat: 15.8 gfiber: 18.9 gprotein: 15 gsaturatedFat: 1.2 gservingSize: -sodium: 432.9 mgsugar: 7.9 gtransFat: : -unsaturatedFat: : -
Directions Caribbean Curried Peas (Lentils)
Directions
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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.