Caribbean Curried Peas Lentils Recipes

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

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 Curry Side Dishes

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

CARIBBEAN STEWED LENTILS

Caribbean Stewed Lentils image

This is one of my favourites from growing up in Trinidad. It's a great vegetarian dish and very healthy, as it has high levels of proteins, is a good source of iron, and also contains dietary fiber, folate, and vitamin B1. It also freezes very well if made in large batches. I usually serve mine with rice.

Provided by Yellsbells

Categories Lentil

Time 7h

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 cups lentils
3 garlic cloves
2 sprigs thyme
3/4 teaspoon salt
1 dash black pepper
1 hot pepper
1 bouillon cubes or 1 teaspoon bouillon
1 tablespoon vegetable oil or 1 tablespoon olive oil
1 onion, diced
2 tablespoons cilantro, chopped
1 scallion, thinly diced
1/2 tablespoon butter

Steps:

For bagged lentils, follow the preparation listed on the bag, soaking if necessary. If using dried lentils, make sure to sift through them removing any debris and then soak in a bowl with water for a few hours or overnight.
When the lentils are prepped, add them to a pot with enough water to cover them by about 2 inches.
Add the garlic cloves (whole), hot pepper (whole), salt, black pepper, thyme and bouillon to the lentils and water, and heat to medium-high heat.
Bring this to a boil, then cover and reduce heat to a simmer for about 45 minutes or until the lentils are tender.
In another pot, heat the oil at medium heat and saute the sliced onions until they are golden at the edges.
Then gently (we're adding liquid to hot oil) add the cooked lentils to the pot (pour in everything).
With a whisk or cooking spoon, stir to break down some of the lentils to thicken the consistency and create more of a sauce.
Add the scallions, cilantro and butter and stir.
Allow this to cook for about 20 more minutes or until the desired consistency is reached. I prefer mine to be like a thick soup.
Don't forget to fish out the twig from the thyme before serving and enjoy.

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