Caribbean Stewed Lentils

Recipe by Yellsbells
READY IN: 7hrs
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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