Rooted in the island’s tradition of simple yet robust cooking, this dish exemplifies the beauty of the Caribbean, more specifically Trinidadian cuisine.
In this recipe, humble lentils are transformed into a symphony of taste by simmering them with aromatic spices and herbs. What truly sets this recipe apart is the technique of stewing, where the gentle caramelization of sugar at the outset of cooking infuses the dish with layers of rich, complex flavors.
What to Eat with Stewed Lentils:
Pairing options for Trinidad Stewed Lentils are as varied as they are delicious. For a complete Trini Classic Sunday lunch experience, serve alongside an array of mouthwatering dishes such as:
Stewed chicken, aromatic curry chicken, perfect roasted chicken, tantalizing Oven BBQ Chicken, flavorful curry stew pork, curry goat, curry duck, stewed oxtail, macaroni pie.
And for those opting for a vegan delight, a side of lightly sautéed cabbage and tomatoes provides the perfect complement to the robust lentil stew.
You may also love these stewed side dishes:
STEWED LENTILS
Ingredients
- 1 cup lentils rinsed and picked over
- 6 cups water
- 2 tablespoons extra virgin olive oil
- 1 teaspoon brown sugar
- 2 tablespoons ketchup optional
- 2 tbs green seasoning
- 1 large tomato
- 2 scallions
- ½ large onion
- 4 cloves garlic
- Hot pepper optional, to taste
- 1 carrot peeled and cut into ¼ inch dice
- ¼ lb pumpkin peeled and cut into small cubes, optional
- 2 celery stalks
- 2 sprigs thyme or 2 tsp thyme leaves
- 2 teaspoons brown sugar optional (to finish dish)
- Salt and pepper to taste
- 2 pimento peppers crushed
- 1/2 cup chopped scallion parsley or cilantro for finishing
Instructions
- Pick through lentils, rinse with cold water, drain.
- In a medium pot over high heat, add water and lentils. Once it comes to a boil reduce heat, cover and cook until tender but still whole, about 30-40 minutes.
- In a separate pot, heat oil over medium heat. Add sugar and allow it to froth, bubble, expand and darken.
- Add ketchup if using, green seasoning, tomato, scallions, onion, garlic, hot pepper if using, carrots, pumpkin, celery and thyme.
- Reduce heat to low and cook for 10-15 minutes. Stir in lentils with liquid. Add more liquid if required.
- Bring to a boil, reduce heat to medium, cover and cook for about 20-30 minutes, stirring occasionally.
- Taste and add salt, brown sugar(optional), chopped herbs, pimento and freshly ground black pepper.
I must say, i tried this recipe and am here liking it a lot. It’s tastes delicious. Thanks again