Caribbean Curried Peas (Lentils)
Description
Caribbean-inspired lentils are spiced with ginger, curry powder, and a chile pepper for a side dish that will keep you warm!
Ingredients
•
1/4 cup canola oil
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1 large onion, diced
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2 carrots, peeled and diced
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salt and ground black pepper to taste
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1/2 teaspoon white sugar
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3 cloves garlic, minced
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1 fresh chile pepper, minced
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1 teaspoon grated fresh ginger
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3 tablespoons curry powder
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2 (14 ounce) cans vegetable broth, divided
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1 cup lentils
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1/4 cup chopped fresh cilantro, or more to taste
Directions
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.
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.