Antiguan Fungee and Peppery Lentils

Ingredients

• 1 tbsp olive oil
• 1 small onion, diced
• 1 small red bell pepper, diced
• 2 garlic cloves, minced
• 1 tsp dried thyme
• 1/2 tsp ground allspice
• 1 can brown lentils, drained
• 1 can diced tomatoes
• 1/2 cup vegetable stock
• 1 tsp hot pepper sauce
• 1 cup fine cornmeal
• 2 1/2 cups water
• 1 tbsp lime juice
• 2 tbsp chopped scallions
• Salt and black pepper

Steps

1. Heat oil in a pan and cook onion and bell pepper for 4 minutes. Add garlic, thyme, and allspice.
2. Add lentils, tomatoes, stock, and hot sauce. Simmer 10 minutes until thick; add lime and season to taste.
3. Bring water and a pinch of salt to a boil in a small saucepan. Whisk in cornmeal steadily.
4. Lower heat and stir for 7 to 8 minutes until the fungee is glossy, thick, and leaves the side of the pan.
5. Taste both components and adjust the lentils with more pepper sauce only after checking the heat level.
6. Spoon fungee into bowls, top with lentils and scallions, and serve at once.

Allergen note: Check stock, hot sauce, and seasoning blends for allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.