Jerk-Style Lentils
In this recipe, the dried lentils absorb the jerk spices and flavors for a seriously delicious dish. Full of Caribbean attitude and vegan sensibilities, you're going to love the taste and aroma of my jerk-style lentils.
Ingredients
- 1 tablespoon olive oil
- 1 (8 oz) red onion, sliced
- Thumb-sized (about 1 tablespoon) piece of fresh ginger, grated
- 1 1/2 tablespoons jerk seasoning
- 1 tablespoon maple syrup
- 1 tablespoon tomato purée
- 4 garlic cloves, finely sliced
- 4 large (2 1/4 lbs) tomatoes, quartered
- 10 1/2 ounces dried Puy lentils
- 1 1/2 pints store-bought vegetable broth or homemade vegetable stock
- 1/2 Scotch bonnet chile, seeded
- 2 sprigs fresh thyme
- Handful of fresh cilantro, chopped
- 2 scallions, sliced
- Sea salt and freshly ground black pepper
Instructions
- In a deep skillet over medium heat, warm the oil. Add the onion and sauté until softened and slightly browned, about 5 minutes.
- Stir in ginger, jerk seasoning, maple syrup, tomato purée, and garlic. Sauté for 3 minutes, then add the tomatoes, lentils, vegetable stock, chile, and thyme. Season with salt and pepper.
- Bring to a boil, then reduce heat to maintain a simmer and cook until the lentils have softened, 35 to 45 minutes.
- Sprinkle cilantro and scallions on top and serve. The lentils will keep in the fridge for 3 days or in the freezer for 3 months.
Nutrition
Serving: 1serving | Calories: 348kcal | Carbohydrates: 54g | Protein: 21g | Fat: 5g | Saturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 767mg | Fiber: 25g | Sugar: 7g