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Caribbean Curried Peas (Lentils)

Liz and Sylvan

"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."
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Ingredients

1 h 15 m servings 373 cals
Original recipe yields 4 servings

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Directions

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  • Prep

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  1. 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. 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.

Footnotes

  • Cook's Note:
  • Although this is a vegetarian dish, pork and lamb may be added in when browning the onions. This recipe is delicious with any dried beans including black-eyed peas and garbanzo beans (chick peas). As a main dish, we serve this over rice.

Nutrition Facts


Per Serving: 373 calories; 15.8 g fat; 44.9 g carbohydrates; 15 g protein; 0 mg cholesterol; 433 mg sodium. Full nutrition

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Reviews

Read all reviews 11
  1. 13 Ratings

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Most helpful positive review

To use ingredients we had on hand, I did make the following changes: 1 level tsp. of ginger powder, chili powder, cilantro powder (instead of fresh ginger, chili, cilantro), and I used only 2 TB...

Most helpful critical review

I won't make again, didn't care for it.

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To use ingredients we had on hand, I did make the following changes: 1 level tsp. of ginger powder, chili powder, cilantro powder (instead of fresh ginger, chili, cilantro), and I used only 2 TB...

YUMMMMMMMMMMY. I used Chicken broth and served over basmati rice cooked in lite coconut milk and WOW....this had great flavor.

Great flavor and easy to make. I used jalapeño and added diced green pepper and celery. Like another reviewer commented, I needed to add extra water and extend the cook time for the lentils to...

This is one of the best lentil recipes I've done so far and I have done a ton, I’m a lentil maniac. It’s a bit spicy though but so very tasty. Only change was the stock, used beef cause had no...

It took forever to brown the carrots and onion, but it sure smelled good! I cut back to using just 2 T curry powder, and DH thought it was plenty hot enough for him! This is a great tasting di...

This was a really tasty curry lentil recipe. The addition of sugar really helps to balance the spiciness of the recipe and make it very unapologetically West Indian. I think the curry powder you...

I won't make again, didn't care for it.

I loved it! The only substitutions I made because I used what I had available was using chicken broth and using chili powder mixed with a dash of cayenne pepper (1 tbsp) in the place of a fresh...

I added more carrots than called for. Only added 2 t curry powder. It turned out very good! Love these kinds of dishes..healthy and delicious!