Caribbean Curried Lentils

by Adriana Fernandez

Makes 5 servings

  • 1 tablespoon sofrito*
  • 1/8 cup olive oil
  • 2 tablespoons curry powder (green colored)
  • 1 cup dry brown lentils
  • 2 1/2 cups of water (or chicken stock)
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon cumin
  • 1 chicken bouillon cube
  • Salt to taste
  1. Prep medium size pot on stove, set for medium-high heat.
  2. Put olive oil and sofrito in pot, cook for 2-3 minutes (until fragrant).
  3. Add curry powder and cook for another 2-4 minutes (consistency should be a thick, clumpy paste).
  4. Add in lentils and spices, mix well and add chicken bouillon cube.
  5. Add 2 cups water/chicken stock, cover and let cook for 25-30 minutes (until water has completely cooked into lentils).
  6. Taste test to ensure lentils are soft, add 1/2 cup water if still hard and cook, covered, until incorporated.
  7. After lentils have cooked until soft, turn off heat and add an additional 1/2 cup of water to create a sauce texture of the lentils.
  8. Allow to cook and serve over rice.

Calories 422; Total Fat 7.2g; Saturated Fat 0.9g; Sodium 349mg; Carbs 73.7g; Sugars 1.2g;
Fiber 6.6g; Protein 14.9g

*Sofrito consists of sautéed onions, peppers, tomatoes, and other ingredients and is used as a base for various Spanish dishes. It can be store-bought or made at home.

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