Brown Lentils Trinidad Style Recipes

BROWN LENTILS - TRINIDAD STYLE

Brown Lentils - Trinidad Style image

Make and share this Brown Lentils - Trinidad Style recipe from Food.com.

Provided by jenny butt

Categories Lentil

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 pigs tail or 250 g chunked diced ham, if pigs tail not available
400 g pumpkin (I use butternut)
1 large onion, rough chopped
2 garlic, pegs crushed
500 ml vegetable stock or 500 ml chicken stock
1 -2 slice bacon, stock cubes
1 cup water
400 g brown lentils (OR x2 400ml can brown lentils for the quick version, drained)

Steps:

Put lentils in bowl & cover with water.
Leave to soak overnight.
Rinse & drain lentils.
Put all ingredients into a large saucepan.
Put on high heat & bring to the boil.
Reduce heat to low and simmer until lentils are cooked and pumpkin is soft & broken down.
Add water if needed--mixture should not dry out.
Serve as a side dish or eat just as they are.

Nutrition Facts : Calories 310.3, Fat 2.6, SaturatedFat 0.7, Cholesterol 2.6, Sodium 41.1, Carbohydrate 53.5, Fiber 21.4, Sugar 3.5, Protein 19.8

MOROCCAN BROWN LENTIL

Moroccan Brown Lentil image

This recipe is compliments of my mom. one of her favorite things in life is lentil, not only is it filling comfort food it's also very high in protein. hope you enjoy!

Provided by Rizan22

Categories Lentil

Time 1h5m

Yield 4 cups, 4-6 serving(s)

Number Of Ingredients 16

Ingredients

1 cup brown lentils
3 tablespoons olive oil, reserve tbsp
1 large onion, chopped
3 garlic cloves, chopped
2 medium chopped tomatoes
2 stalks celery, sliced
1 carrot, sliced
1 small cubed potato
salt and pepper
1 teaspoon cumin
1/2 teaspoon red pepper flakes (optional)
16 ounces chicken broth
water
4 garlic cloves, cloves finely minced
1/2 teaspoon coriander
1/2 bunch cilantro, chopped

Steps:

WASH AND PICK THROUGH THE LENTILS, LET SOAK FOR 5 MINUTES, DRAIN.
IN A POT HEAT 2 TBSP OLIVE OIL AND SAUTÉ ONION APPROX 3 MINUTES TILL TRANSLUCENT, ADD GARLIC AND SAUTÉ 1 minute ADD LENTILS, TOMATOES, CELERY, CARROTS AND POTATO. SAUTÉ FOR 3 ADDITIONAL MINUTES, ADD SPICES, CHICKEN STOCK AND WATER TO COVER, BRING TO A BOIL, 3 MINUTES. COVER AND SIMMER TILL TENDER APPROXIMATELY 35 MINUTES (ADD MORE WATER IF NEEDED).
WHILE LENTILS ARE COOKING, IN A SEPARATE PAN ADD RESERVED OLIVE OIL, ADD MINCED GARLIC, CORIANDER AND THE FRESH CILANTRO, FRY FOR APPROXIMATELY 2 MINUTES.BE CAREFUL NOT TO BURN YOUR GARLIC. ONCE SOUP IS COOKED ADD THE CILANTRO/CORIANDER MIXTURE AND LET SIT FOR ABOUT 10 MINUETS TO ALLOW THE MIXTURE TO INFUSE THE SOUP.
Enjoy.
More recipes at,.
http://food4memories.com.

Nutrition Facts : Calories 362.7, Fat 11.8, SaturatedFat 1.8, Sodium 422.9, Carbohydrate 48.2, Fiber 18.2, Sugar 6.8, Protein 17.6

CARIBBEAN CURRIED PEAS (LENTILS)

Caribbean Curried Peas (Lentils) image

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.

Provided by Liz and Sylvan

Categories Side Dish Curry Side Dish Recipes

Time 1h15m

Yield 4

Number Of Ingredients 12

Ingredients

¼ cup canola oil
1 large onion, diced
2 carrots, peeled and diced
salt and ground black pepper to taste
½ teaspoon white sugar
3 cloves garlic, minced
1 fresh chile pepper, minced
1 teaspoon grated fresh ginger
3 tablespoons curry powder
2 (14 ounce) cans vegetable broth, divided
1 cup lentils
¼ cup chopped fresh cilantro, or more to taste

Steps:

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.
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.

Nutrition Facts : Calories 373.2 calories, Carbohydrate 44.9 g, Fat 15.8 g, Fiber 18.9 g, Protein 15 g, SaturatedFat 1.2 g, Sodium 432.9 mg, Sugar 7.9 g

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