Caribbean Curried Peas (Lentils) Recipe -
Caribbean Curried Peas (Lentils) Recipe
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Caribbean Curried Peas (Lentils)

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    25 mins
  • COOK

    50 mins

    1 hr 15 mins


  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.
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  • 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.

Reviews More Reviews

Jan 27, 2013

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 TBS. curry powder and added no sugar. I made it with 800 ml water, 1 level TBS. vegetable-broth-powder, and 1 cup of 10-minute-red-lentils. I also added a diced tomato. It was spicy and you could taste the curry, but not too spicy. We liked it a lot, and I am sure it's even better with fresh ginger and cilantro.

Apr 16, 2013

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 dish!


7 Ratings

May 08, 2015

Great Recipe!!!! Followed it almost to a tee. Easy and delicious.

Mar 26, 2015

I had to cut down the spice, as I was making this for myself and my toddler. It was even better than I expected. My son devoured every last bite on his plate! I will be keeping this recipe for years to come, and hopefully add more spice as my son grows older. Thanks!

Oct 27, 2014

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

Aug 18, 2014

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 around 45 min. Served it over a brown rice blend.

Aug 04, 2013

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 nothing else and I’m not a vegetarian. Had to add a little more water near the end to finish cooking lentils to my liking. Great with plain basmati rice. Thanks, a keeper !!


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  • Calories
  • 373 kcal
  • 19%
  • Carbohydrates
  • 44.9 g
  • 14%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 15.8 g
  • 24%
  • Fiber
  • 18.9 g
  • 76%
  • Protein
  • 15 g
  • 30%
  • Sodium
  • 433 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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