Caribbean Curried Peas (Lentils)

Method2 steps · about 1 hr 5 min

1. 1

   Step 1: Heat canola oil (¼ cup) in a Dutch oven over medium-high heat; cook and stir onion (1 large), carrots (2), salt (to taste), black pepper (to taste), and sugar (½ teaspoon) until onion is a deep brown color, 15 to 20 minutes. Reduce heat to medium; add garlic (3 cloves), chile pepper (1), ginger (1 teaspoon), and curry powder (3 tablespoons). Stir constantly to incorporate, about 5 minutes.

   Uses ¼ cup canola oil · 1 large onion, diced · 2 carrots, peeled and diced · Salt to taste · ½ teaspoon white sugar · 3 cloves garlic, minced · 1 fresh chile pepper, minced · 1 teaspoon grated fresh ginger

2. 2

   Step 2: 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 (1 cup) and remaining 1 can of vegetable broth; cook until lentils are tender, about 30 minutes. Stir cilantro (¼ cup) into lentils before serving.

   Cook lentils · 30 minUses Browned onion, carrot and curry mixture · Two 14-ounce cans vegetable broth: one for deglazing, then the remaining can · 1 cup lentils · ¼ cup chopped fresh cilantro, or more to taste