Caribbean Curried Peas (Lentils)

1. 1

   Heat canola oil in a Dutch oven over medium-high heat; cook and stir the onion, carrots, salt, black pepper, and sugar until the onion is deeply browned, 15 to 20 minutes.

2. 2

   Reduce the heat to medium; add the garlic, chile pepper, ginger, and curry powder.

3. 3

   Stir constantly to combine, about 5 minutes.

4. 4

   Increase to medium heat and stir 1 can of vegetable broth into the onion mixture.

5. 5

   Use a wooden spoon to scrape up any vegetables or curry powder stuck to the bottom of the pot.

6. 6

   Add the lentils and the remaining 1 can of vegetable broth; cook until the lentils are tender, about 30 minutes.

7. 7

   Stir the cilantro into the lentils before serving.

• Calories 479.19 kcal High
• Protein 10.96 g Good Source
• Carbs 66.41 g Moderate
• Total Fat 17.94 g High
• Saturated Fat 2.04 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 2.6 mg Low Source
• Sodium 664.15 mg High
• Fiber 12.54 g Good Source
• Sugar 6.88 g Moderate
• Added Sugar 0.92 g Low Source
• Calcium 100.25 mg Low Source
• Iron 3.72 mg Good Source
• Potassium 545.5 mg Moderate
• Vitamin A 236.69 mcg_rae Good Source
• Vitamin C 11.62 mg Moderate
• Vitamin D 2.34 mcg Moderate

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Garlic 🧄
• Onions 🧅