Name: Caribbean Curried Peas (Lentils)
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: Canola oil - ¼ cup; Onion, diced - 1 large; Carrots, peeled and diced - 2; Salt and ground black pepper to taste - 2; White sugar - ½ teaspoon; Garlic, minced - 3 cloves; Fresh chile pepper, minced - 1; Grated fresh ginger - 1 teaspoon; Curry powder - 3 tablespoons; Vegetable broth, divided - 2 (14 ounce) cans; Lentils - 1 cup; Chopped fresh cilantro, or more to taste - ¼ cup

Ingredients for - Caribbean Curried Peas (Lentils)

1. Canola oil ¼ cup

2. Onion, diced 1 large

3. Carrots, peeled and diced 2

4. Salt and ground black pepper to taste 2

5. White sugar ½ teaspoon

6. Garlic, minced 3 cloves

7. Fresh chile pepper, minced 1

8. Grated fresh ginger 1 teaspoon

9. Curry powder 3 tablespoons

10. Vegetable broth, divided 2 (14 ounce) cans

11. Lentils 1 cup

12. Chopped fresh cilantro, or more to taste ¼ cup

How to cook deliciously - Caribbean Curried Peas (Lentils)

1 . Stage

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 . Stage

Increase heat to medium heat and stir 1 can vegetable broth into 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.