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5 from 1 vote

Caribbean stewed lentils

This stewed lentils recipe has an amazing depth of flavor thanks to browning sauce, Caribbean green seasoning and fresh herbs. It is especially tasty when served with rice or macaroni pie and other popular Caribbean foods.
Prep Time10 minutes
Cook Time42 minutes
Total Time52 minutes
Course: Side Dish
Cuisine: Caribbean
Keyword: stew lentils, stewed lentils
Servings: 8
Calories: 121kcal
Author: Ros Singh

Ingredients

  • 1 cup brown lentil peas
  • 1 onion
  • 2 cloves garlic
  • 1 carrot
  • 1 pepper (like pimento or scotch bonnet)
  • tbsp brown sugar
  • 3 tbsp ketchup
  • 1 tbsp Caribbean green seasoning
  • 5 chadon beni leaves
  • 2 cilantro (celery) stalks
  • 2 tsp salt (1 tsp for pressure cooking, 1 tsp for the stew)
  • 1 tbsp oil
  • cups water (2 cups for pressure cooking, ¼ cup for browning, 1½ cup for the stew)

Equipment

  • Pressure cooker

Instructions

Pressure Cooking

  • Wash the brown lentil peas, removing any bad bits.
  • Place a pressure cooker on the stove on high heat.
  • Add 2 cups of water, 1 teaspoon of salt and washed lentils.
  • Cover and allow to pressurize (about 5 minutes).
  • Place the weight on the pressure cooker.
  • Turn the heat to low.
  • Pressure cook for 10 minutes.
  • Turn off the heat.
  • Depressurize before opening.
  • Strain the lentils. Set aside.

Stewing the lentils

  • Wash, peel and chop the onion, garlic, carrot and fresh seasonings.
  • Place a large pot on medium heat. Allow to heat up for 2 minutes.
  • Add oil to the pot. Heat for 1 minute.
  • Sprinkle the brown sugar onto the oil. Leave for 2 to 3 minutes.
  • Stir the sugar occasionally to ensure even heating as it caramelizes.
  • Stir often as the sugar darkens. This will take about 5 to 8 minutes.
  • Add ketchup and ¼ cup of water to stop the sugar from burning.
  • Mix in the chopped onion, garlic, pepper, carrots, green seasoning and 1 teaspoon of salt.
  • Stir to coat. Allow to cook for 2 to 3 minutes.
  • Add the strained lentils and 1½ cups of water.
  • Cook for 10 to 15 minutes.
  • Mix in the freshly chopped chadon beni and cilantro leaves. Taste test and adjust the flavors.
  • Serve hot.