Caribbean Curried Peas (Lentils) Recipe

Heat canola oil in a Dutch oven over medium-high heat; cook and stir onion carrots salt black pepper and sugar until onion is a deep brown color 15 to 20 minutes. Reduce heat to medium; add garlic chile pepper ginger and curry powder. Stir constantly to incorporate about 5 minutes.

Increase heat to medium-heat and stir 1 can vegetable broth into the onion mixture. Scrape up any vegetables or curry powder stuck to the bottom of the pot with a wooden spoon. Add lentils and remaining 1 can of vegetable broth; cook until lentils are tender about 30 minutes. Stir cilantro into lentils before serving.