Caribbean Curried Peas (Lentils)

Caribbean Curried Peas (Lentils)

6
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

Adjust

Nutrition

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

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
Penne Pasta with Peas and Prosciutto

See how to make tasty and inexpensive pasta with peas and white beans.

Ricotta Gnocchi with Fresh Peas and Mushrooms

See how to make wonderfully light ricotta gnocchi with peas and mushrooms.

Footnotes

  • 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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 6

  1. 6 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
lilyorchid
1/27/2013

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.

sueb
4/16/2013

It took forever to brown the carrots and onion, but it sure smelled good! I cut back to using just 2 T curry powder, and DH thought it was plenty hot enough for him! This is a great tasting dish!

Lauri
3/26/2015

I had to cut down the spice, as I was making this for myself and my toddler. It was even better than I expected. My son devoured every last bite on his plate! I will be keeping this recipe for years to come, and hopefully add more spice as my son grows older. Thanks!