STEWED LENTILS -

STEWED LENTILS

Many Trinidadian dishes are based on simplicity and this is no exception. In this recipe, lentils are simmered with simple aromatics to create an abundance of flavor. The stewing process which is the browning of sugar at the beginning of cooking adds a unique depth of flavor. To make this a complete Trini Classic Sunday lunch, enjoy with stewed chicken, macaroni pie or for a vegan side enjoy with cabbage and tomatoes.

5 from 11 votes

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Course: dinner, lunch

Cuisine: Caribbean, Trinidadian

Keyword: legumes, lentils, Stewed lentils

Prep Time: 45

Cook Time: 30

Servings:

Calories: 187kcal

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

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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.

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