Caribbean Stewed Lentils Recipes

Steps:

• Heat the oil in a large saucepan. Add the onions, carrots and fennel and cook over medium-low heat for 8 to 10 minutes, until the onions start to brown. Stir occasionally with a wooden spoon. Add the garlic and cook for 1 more minute.
• Meanwhile, rinse and pick over the lentils to make sure there are no stones in the package.
• Add the tomatoes, lentils, chicken stock, curry powder, thyme, salt, and pepper to the pan. Raise the heat to bring to a boil, then lower the heat and simmer covered for about 40 minutes, until the lentils are tender. Check occasionally to be sure the liquid is still simmering. Remove from the heat and allow the lentils to sit covered for another 10 minutes. Add the vinegar, season to taste, and serve hot.

Steps:

• For bagged lentils, follow the preparation listed on the bag, soaking if necessary. If using dried lentils, make sure to sift through them removing any debris and then soak in a bowl with water for a few hours or overnight.
• When the lentils are prepped, add them to a pot with enough water to cover them by about 2 inches.
• Add the garlic cloves (whole), hot pepper (whole), salt, black pepper, thyme and bouillon to the lentils and water, and heat to medium-high heat.
• Bring this to a boil, then cover and reduce heat to a simmer for about 45 minutes or until the lentils are tender.
• In another pot, heat the oil at medium heat and saute the sliced onions until they are golden at the edges.
• Then gently (we're adding liquid to hot oil) add the cooked lentils to the pot (pour in everything).
• With a whisk or cooking spoon, stir to break down some of the lentils to thicken the consistency and create more of a sauce.
• Add the scallions, cilantro and butter and stir.
• Allow this to cook for about 20 more minutes or until the desired consistency is reached. I prefer mine to be like a thick soup.
• Don't forget to fish out the twig from the thyme before serving and enjoy.

Steps:

• Heat canola oil in a Dutch oven over medium-high heat; cook and stir onion, carrots, salt, black pepper, and sugar until onion is a deep brown color, 15 to 20 minutes. Reduce heat to medium; add garlic, chile pepper, ginger, and curry powder. Stir constantly to incorporate, about 5 minutes.
• Increase heat to medium-heat and stir 1 can 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 remaining 1 can of vegetable broth; cook until lentils are tender, about 30 minutes. Stir cilantro into lentils before serving.

Steps:

• Make a thick paste by mashing ginger and garlic together using a pestle and mortar or a small bowl and the heel of a wooden spoon.
• Heat vegetable oil over medium heat in a large saucepan, add the onion and saute until transparent.
• Add the garlic ginger paste and saute another 2 minutes until fragrant; lower heat and stir constantly to avoid burning the paste.
• Add the spices and saute for a minute more.
• Stir in the coconut milk, stock, lentils, sweet potato and pumpkin puree.
• Simmer over medium - low heat for 40 - 50 minutes or until sweet potato is soft and almost melting into the stew. Be sure to stir occasionaly.
• Before serving, stir in the red curry paste if you are using it or adjust seasoning with black pepper.
• NOTE: The stew has a creamy texture and is thick with lentils, sweet potato and pumpkin that melt into a delictable base. If you prefer a lighter soup then add more stock to thin the base, or try adding more cocount milk for a very savory and unique taste.

Steps:

• Place medium saucepan over medium heat, and add the olive oil. When hot, add celery, carrots, and shallot, and saute until the chopped shallot is translucent, about 2 minutes. Add the garlic, bay leaf, and lentils, and stir to combine. Add the chicken stock, increase heat to high, and bring to a simmer.
• Reduce heat to medium low, simmer for 20 minutes, and add the rosemary. Continue cooking until the lentils are tender, about 10 minutes more. Stir in the salt, pepper, and scallions. Remove the rosemary sprig and bay leaf before serving.