Description
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.
Ingredients
- Lentils
- Garlic Cloves
- Thyme
- Salt
- Black Pepper
- Hot Pepper
- Bouillon Cubes
- Vegetable Oil
- Onion
- Cilantro
- Scallion
- Butter
Instructions
- 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, hot pepper, 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 add the cooked lentils to the pot
- 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
- Dont forget to fish out the twig from the thyme before serving and enjoy