Barbadian Cou-Cou with Tomato Lentils

Ingredients

• 1 tbsp olive oil
• 1 small onion, diced
• 1 carrot, finely diced
• 2 garlic cloves, minced
• 1 tsp dried thyme
• 1/2 tsp ground allspice
• 1 can green lentils, drained
• 1 can crushed tomatoes
• 1/2 cup vegetable stock
• 1 tsp hot pepper sauce
• 1 cup fine cornmeal
• 2 3/4 cups water
• 1 cup sliced okra
• 1 tbsp lime juice
• 2 tbsp chopped parsley
• Salt and black pepper

Steps

1. Make the lentils first: cook onion and carrot in oil for 5 minutes, then add garlic, thyme, and allspice.
2. Stir in lentils, tomatoes, stock, and hot sauce. Simmer uncovered for 12 minutes until the sauce is thick.
3. Bring water and a pinch of salt to a boil. Add okra and cook 3 minutes, then whisk in cornmeal gradually.
4. Reduce to low and stir continuously for 8 minutes until the cou-cou is thick, smooth, and the okra is tender.
5. Season lentils with lime, salt, and pepper; keep tasting rather than adding too much hot sauce at once.
6. Spoon cou-cou onto plates, top with tomato lentils, and scatter parsley over everything.

Allergen note: Check vegetable stock and hot sauce for allergens.

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