Caribbean Curried Peas (Lentils) - cooking recipe
Ingredients
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1/4 cup canola oil
1 large onion, diced
2 carrots, peeled and diced
salt and ground black pepper to taste
1/2 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
1/4 cup chopped fresh cilantro, or more to taste
Preparation
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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.
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