Caribbean Curried Peas (Lentils)

Caribbean Curried Peas (Lentils)

3 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    50 m
  • Ready In

    1 h 15 m
Liz and Sylvan
Recipe by  Liz and Sylvan

“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.”

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Adjust Servings

Original recipe yields 4 servings



  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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Reviews (3)

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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.



This is one of the best lentil recipes I've done so far and I have done a ton, I’m a lentil maniac. It’s a bit spicy though but so very tasty. Only change was the stock, used beef cause had nothing else and I’m not a vegetarian. Had to add a little more water near the end to finish cooking lentils to my liking. Great with plain basmati rice. Thanks, a keeper !!



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!

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Amount Per Serving (4 total)

  • Calories
  • 373 cal
  • 19%
  • Fat
  • 15.8 g
  • 24%
  • Carbs
  • 44.9 g
  • 14%
  • Protein
  • 15 g
  • 30%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 530 mg
  • 21%

Based on a 2,000 calorie diet



previous recipe:

Amazing Lentils and Kale


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Curried Stew with Lamb