Caribbean Curried Peas (Lentils)

Caribbean Curried Peas (Lentils)

Liz and Sylvan 0

"This recipe 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, cooks call this 'burning' the onions."

Ingredients 1 h 15 m {{adjustedServings}} servings 373 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 373 kcal
  • 19%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 44.9g
  • 14%
  • Protein:
  • 15 g
  • 30%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 433 mg
  • 17%

Based on a 2,000 calorie diet

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  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 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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  • Cook's Note:
  • Although this is a vegetarian dish, pork and lamb may be added in when browning the onions. This recipe is delicious with any dried beans including black-eyed peas and garbanzo beans (chick peas). As a main dish, we serve this over rice.
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Reviews 5

  1. 5 Ratings


To use ingredients we had on hand, I did make the following changes: 1 level tsp. of ginger powder, chili powder, cilantro powder (instead of fresh ginger, chili, cilantro), and I used only 2 TBS. curry powder and added no sugar. I made it with 800 ml water, 1 level TBS. vegetable-broth-powder, and 1 cup of 10-minute-red-lentils. I also added a diced tomato. It was spicy and you could taste the curry, but not too spicy. We liked it a lot, and I am sure it's even better with fresh ginger and cilantro.


YUMMMMMMMMMMY. I used Chicken broth and served over basmati rice cooked in lite coconut milk and WOW....this had great flavor.


Great flavor and easy to make. I used jalapeño and added diced green pepper and celery. Like another reviewer commented, I needed to add extra water and extend the cook time for the lentils to around 45 min. Served it over a brown rice blend.