½ tablespoon olive oil
1 medium onion, chopped
1 small red bell pepper, chopped
2 scallions, chopped
1 teaspoon ground ginger
3 cloves garlic, minced
2 sprigs of thyme, leaves removed and chopped
2 tablespoons curry powder
½ teaspoon cumin
½ teaspoon paprika
¼ teaspoon allspice
1 cup dried lentils, rinsed
1 (13-ounce) can coconut milk
4 cups low sodium vegetable broth
1 Scotch Bonnet pepper, chopped or ¼ teaspoon cayenne pepper
1 medium carrot, chopped
1 (15-ounce) can chickpeas, washed and strained
salt and pepper, to taste
An Oldways recipe, courtesy of Brianne Brathwaite