Caribbean Curried Peas (Lentils)

¼ cup canola oil

1 large onion, diced

2 carrots, peeled and diced

salt and ground black pepper to taste

½ teaspoon white sugar

3 cloves garlic, minced

1 fresh chile pepper, minced

1 teaspoon grated fresh ginger

3 tablespoons curry powder

2 (14 ounce) cans vegetable broth, divided

1 cup lentils

¼ cup chopped fresh cilantro, or more to taste

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.