Tasty Trini Lentils Recipe

Yield: 8 - 10 Servings

INGREDIENTS

Lentils - 400g (dried) Oil - 1/4 cup Onion - 1/3 cup (finely chopped) Pimento Pepper- 1/4 cup (finely chopped) Garlic - 1 tbsp (finely chopped) Chadon Beni/Culantro - 2 tbsp (finely chopped) Chive - 1 tbsp (finely chopped) Scotch Bonnet Pepper - 1 tsp (finely chopped) Fine Thyme - 2 sprigs Pumpkin - 1/2 lb (diced) Tomato - 3/4 cup (diced) Ketchup - 1/2 cup (optional) Salted Butter - 1 tbsp (optional) Water - 4 cups Salt - to taste Black Pepper - to taste

METHOD

1. Place peas in a bowl and wash under running water ensuring to remove any dirt or sediments.

2. Once cleaned, cover with water and allow to soak overnight. (Please note that you can opt to not soaking overnight and cook peas in a pressure cooker. Simply wash and drain peas and follow the recipe).

3. Drain peas and set aside.

4. Heat a medium sized pot over medium heat.

5. Add oil.

6. Once oil is heated, add onion, pimento, garlic, chadon beni, chive, scotch bonnet and fine thyme.

7. Stir and allow to sauté for 2 to 3 minutes.

8. Stir in peas.

9. Cover and allow to cook for 5 minutes.

10. Add pumpkin, tomato, ketchup and salted butter.

11. Stir until fully incorporated.

12. Cover and allow to cook for 5 minutes.

13. Stir in water, cover and cook over medium heat for 30 minutes (checking every 10 minutes).

14. Remove cover and check the consistency.

15. If it’s thick enough at this time, go ahead and add salt and black pepper to taste.

16. If not, remove cover and allow to cook until it has reached your desired consistency (checking every 5 minutes).

17. Enjoy!