This is one of my favourites from growing up in Trinidad. It's a great vegetarian dish and very healthy, as it has high levels of proteins, is a good source of iron, and also contains dietary fiber, folate, and vitamin B1. It also freezes very well if made in large batches. I usually serve mine with rice.
- 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.