Caribbean Curried Peas (Lentils)

Name: Caribbean Curried Peas (Lentils)
Total time: 75
Yield: 4
Ingredients: 0.25 cup canola oil; 1 large onion, diced; 2 carrots, peeled and diced; salt and ground black pepper to taste; 0.5 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; 0.25 cup chopped fresh cilantro, or more to taste

Recipe by Liz and Sylvan from allrecipes.com

Dinner,Side Dish 1 Hr. 15 Mins.

Ingredients

4 servings

•

0.25 cup canola oil
•

1 large onion, diced
•

2 carrots, peeled and diced
•

salt and ground black pepper to taste
•

0.5 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
•

0.25 cup chopped fresh cilantro, or more to taste

Instructions

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 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.