Trinidadian Stewed Lentils Recipe (Vegan and Gluten Free)
Recipe Courtesy of: AllRecipes.com
Prep: 25 mins
Cook: 50 mins
Total: 1 hr 15 mins
Servings: 4
Ingredients:
¼ cup canola oil 1 large onion, diced
2 carrots, peeled and diced
Salt and ground black pepper to taste
½ teaspoon white sugar
3 cloves garlic, minced
1 fresh chilli pepper, minced
1 teaspoon grated fresh ginger
3 tablespoons curry powder
2 (14 ounce) cans vegetable broth, divided
1 cup lentils
¼ cup chopped fresh cilantro, or more to taste
Directions:
Heat the canola oil in a Dutch oven over a medium-high heat. Cook and stir the onion, carrots, salt, black pepper, and sugar until the onion is a deep brown colour- approx 15 to 20 minutes. Reduce the heat to medium; add the garlic, chilli pepper, ginger, and curry powder. Stir constantly to incorporate for about 5 minutes.
Increase the heat to medium, heat and stir 1 can of 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 the remaining 1 can of vegetable broth. Cook until the lentils are tender - about 30 minutes. Stir cilantro into lentils before serving.
Although this is a vegetarian dish, pork and lamb may be added when browning the onions. This recipe is delicious with any dried beans including black-eyed peas and garbanzo beans (chickpeas). As a main dish, we serve this over rice.