Trinidadian Stewed Lentils Recipe

This Trinidadian stewed lentils recipe is far from traditional, but it is easy to make.

When it comes to my 10-year-old son, there was one dish that never failed to make him smile: stewed lentils. His favorite food to eat with is rice and stew chicken.

Sometimes when I’m not in the mood to cook callaloo or red beans on Sundays, stewed lentil peas are my go-to. It’s easy to prepare, packed with nutrients, and most importantly, a family favorite.

I have been making this recipe for years, and it is really one of the best lentil recipes out there.

I am so obsessed with this recipe!

What Are Lentil Peas?

Lentils, often referred to as lentil peas in Trinidad, are small, round legumes that come in many colors, including brown, green, and red (We use brown). They have a rich, earthy flavor and are a staple in many vegetarian and vegan diets due to their high protein and fiber content.

They are packed with nutrients, making them a healthy choice for anyone looking to incorporate more plant-based foods into their diet.

In Trinidadian cuisine, we stew lentils and serve them as a hearty side dish, full of flavor from herbs and seasonings.

Why Do Trinidadians Stew Lentils in Caramelized Sugar?

The most unique aspect of Trinidadian stewed lentils is the method of stewing them in caramelized sugar.

This technique called “browning” or “burning sugar,” is a hallmark of Trinidadian cooking and we use it to stew meats like chicken, beef, or pork. When sugar is caramelized in oil, it develops a deep, rich flavor that adds a slight sweetness and complexity to the dish.

When applied to lentils, the caramelized sugar gives the legumes a glossy brown color and a savory flavor.

What to Eat Trini Stewed Lentils With

Stew Chicken and Rice: This is my son’s favorite pairing: stewed lentils and white rice.

Dumplings: Another classic Trini side dish, dumplings are dense and chewy, perfect for soaking up the lentils’ flavorful gravy. You can add the dumplings directly to the pot of lentils as they cook, or serve them alongside the peas.

Green Figs (Ital Food): Green figs, or unripe bananas, are a popular ingredient in Ital food (a type of vegetarian cuisine associated with Rastafarian culture). When boiled and served with stewed lentils, they provide a wholesome base for lentils.

Provision: Traditional Caribbean provisions, like yams, dasheen (taro), cassava, and sweet potatoes, are another great option to serve with stewed lentils.

Trinidadian Stewed Lentils Recipe

Ingredients:

• 1 ½ cups dried lentils (brown)
• 3-4 tablespoons vegetable oil
• 2 tablespoons brown sugar (for caramelizing)
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 small piece of ginger, grated (about 1 inch)
• 1 small carrot, diced (optional)
• 1 sweet pepper (optional)
• 1 seasoning pepper (pimento), finely chopped
• 2 sprigs thyme
• 2-3 tablespoons green seasoning (homemade or store-bought)
• 1 Maggi vegetable bouillon cube (optional for extra flavor)
• Salt and black pepper, to taste
• 4 cups water
• Chopped fresh chadon beni (culantro) or cilantro for garnish

Instructions:

Prepare the Lentils: Start by rinsing the lentils in cold water. This helps to remove any dirt or debris.

Caramelize the Sugar (Burn the Sugar): In a large pot, heat the vegetable oil over medium heat. Add the brown sugar and let it melt. Watch carefully as the sugar starts to bubble and darken.

Once it turns a deep brown (but not burnt), immediately add the chopped onion, garlic, ginger, and seasoning pepper. Stir quickly to prevent the sugar from burning. Let the aromatics cook for about 2-3 minutes until they soften and release their fragrance.

Add the Lentils and Seasoning: Once the onions and garlic are softened, add the rinsed lentils to the pot. Stir to coat the lentils in the caramelized sugar mixture.

Next, add the thyme, green seasoning, diced carrot, sweet pepper (if using), and the vegetable bouillon cube (optional). Season with salt and black pepper to taste.

Add Water and Simmer: Pour in about 4 cups of water, making sure the lentils are fully submerged. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the lentils simmer for about 25-30 minutes, stirring occasionally.

Check the Lentils:

After 30 minutes, check the lentils to see if they are soft. If the lentils are still firm, add a little more water and continue to simmer for an additional 10-15 minutes, or until the lentils are tender.

Thicken the Gravy: Once the lentils are fully cooked and tender, remove the lid and let the mixture simmer uncovered for a few more minutes to thicken the gravy. If you prefer a thinner consistency, you can add a bit more water.

Finish with Chadon Beni: Just before serving, stir in some freshly chopped chadon beni (culantro) or cilantro for an added burst of fresh, herbaceous flavor.

Serve and Enjoy: Your stewed lentils are now ready! Serve them hot with your favorite sides.

My Tips For Getting the Best Lentils

Here are my tips for making the best lentils. I usually season my lentils while boiling, adding green seasoning, chopped onions, and garlic straight into the pot so the flavor builds from early. Once they’re soft, I brown a little sugar in oil until it’s dark, then stir in the lentils and let them simmer until the liquid thickens. I sometimes stew chicken first, then add the lentils to soak up that seasoned gravy. But my favorite is pigtails—the smoky, salty flavor blends perfectly and gives the dish real depth.

Conclusion

Trinidadian stewed lentils are a flavorful, comforting dish that can easily become a staple in my home.

The combination of caramelized sugar, fresh herbs, and lentils creates a unique and satisfying flavor that’s perfect for any Sunday lunch or weeknight dinner.

As mentioned above, you can add any meat of your choice to the stew lentils. This is not the traditional way of making this dish. But my son loves it with meat.

Trinidadian Stewed Lentils Recipe

Recipe by Ren PetersCourse: SidesCuisine: Caribbean, TriniDifficulty: Easy

Servings

250g

servings

Prep time

10

minutes

Cooking time

45

minutes

Calories

280

kcal

Lentils, also called lentil peas in Trinidad, are small, round legumes that come in many colors, including brown, green, and red (We use brown).

Ingredients

• 1 ½ cups dried lentils (brown)
  3-4 tablespoons vegetable oil
  2 tablespoons brown sugar (for caramelizing)
  1 medium onion, finely chopped
  4 cloves garlic, minced
  1 small piece of ginger, grated (about 1 inch)
  1 small carrot, diced (optional)
  1 seasoning pepper (pimento), finely chopped
  2 sprigs thyme
  2-3 tablespoons green seasoning (homemade or store-bought)
  1 Maggi vegetable bouillon cube (optional for extra flavor)
  Salt and black pepper, to taste
  4 cups water
  Chopped fresh chadon beni (culantro) or cilantro for garnish

Directions

• Prepare the Lentils: Start by rinsing the lentils in cold water. This helps to remove any dirt or debris.
• Caramelize the Sugar (Burn the Sugar): In a large pot, heat the vegetable oil over medium heat. Add the brown sugar and let it melt. Watch carefully as the sugar starts to bubble and darken. Once it turns a deep brown (but not burnt), immediately add the chopped onion, garlic, ginger, and seasoning pepper. Stir quickly to prevent the sugar from burning. Let the aromatics cook for about 2-3 minutes until they soften and release their fragrance.
• Add the Lentils and Seasoning: Once the onions and garlic are softened, add the rinsed lentils to the pot. Stir to coat the lentils in the caramelized sugar mixture. Next, add the thyme, green seasoning, diced carrot (if using), and the vegetable bouillon cube (optional). Season with salt and black pepper to taste.
• Add Water and Simmer: Pour in about 4 cups of water, making sure the lentils are fully submerged. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the lentils simmer for about 25-30 minutes, stirring occasionally.
• Check the Lentils:
  After 30 minutes, check the lentils to see if they are soft. If the lentils are still firm, add a little more water and continue to simmer for an additional 10-15 minutes, or until the lentils are tender.
• Thicken the Gravy: Once the lentils are fully cooked and tender, remove the lid and let the mixture simmer uncovered for a few more minutes to thicken the gravy. If you prefer a thinner consistency, you can add a bit more water.
• Finish with Chadon Beni: Just before serving, stir in some freshly chopped chadon beni (culantro) or cilantro for an added burst of fresh, herbaceous flavor.