1/2 cup black lentils, washed and picked over
2 cups water
1 cup onion
2 teaspoons oil
2 legs celery, chopped
1 teaspoon Jamaican jerk seasoning (if unavailable, use 1/2 a teaspoon of thyme and 1/2 teaspoon allspice)
1 vegetable broth cube or 2 teaspoons salt
1/2 cup chopped sweet red bell pepper or green pepper
3 more cups water
Cook the lentils in water in an uncovered in a pot on the stove by bringing them to a boil and then turning heat to medium, stirring them infrequently and watching for when they become dry, if they do, add more water.
In a separate pan, fry the onion in oil on medium-high heat until it is translucent. Add celery, bell pepper, and jerk seasoning. I like to make a well in the center of the veggies, deposit the seasoning there, and add a few drops of oil to fry them.
After about 20 minutes of cooking the lentils, taste test them. Add water 1 cup at a time and cook longer if necessary until they are tender. Add 3 cups of water to the lentils and the broth cube and salt. Scoop the celery/bell pepper/jerk seasoning mixture into the soupy lentils. Stir well and heat through.