Recipe by 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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carrots, peeled and diced
salt and ground black pepper to taste
fresh chile pepper, minced
grated fresh ginger
2 (14 ounce) cans
vegetable broth, divided
chopped fresh cilantro, or more to taste
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.
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!
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 around 45 min. Served it over a brown rice blend.
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 !!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Caribbean Curried Peas (Lentils)
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 373
** Calories from Fat: 142
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