Jerk Lentils

Well, it’s been a while since I last posted here, but the reason, and the excuse, is that I have been completely absorbed in finishing my book, “Levante”. which is now, I´m delighted to announce, being printed! I hadn’t realised quite how much work I was putting in to until I finally sent it off and discovered that I suddenly have loads of free time!

And so I thought, high time for a blog post and immediately thought of this humble but delicious lentil dish my sister introduced me to. Since having it at her house, it´s become a staple in mine, especially on cool, rainy days when I want something warm and spicy.

Somewhere on this blog I have a recipe for Jerk Chicken, a traditional Jamaican dish. This is a vegetarian version which I like just as much. It’s full of complex layers of flavour and is easy enough to make as a quick midweek meal. I have tried it with at least 3 different varieties of lentil and all work just fine. As I can´t buy jerk seasoning where I live, I´ve been making my own. You can find the recipe below.

I like these lentils served with rice, some Greek yogurt and a side salad. If you make too much, don’t worry because it tastes even better the next day. Don´t be put off by the long list of ingredients. It´s actually quick to make.

Jerk Lentils

Serves 4

Ingredients

1 red onion, sliced

4 cloves garlic, thinly sliced

1 red pepper, chopped

1 inch grated ginger

1 can diced tomatoes

1 tbs tomato purée

1 cup dry lentils (black beluga, puy or green or brown)

1.5 tbs jerk seasoning

2 tsp dijon mustard

2 tsp maple syrup or honey

3 cups vegetable stock

1 red chilli finely chopped

2 sprigs thyme

Salt, black pepper

Juice of 1/2 lime

Zest of lime

Jerk Seasoning

• 1 tbs onion powder
• 1 tbs garlic powder
• 1 tbs ground allspice
• 2 tsp cayenne pepper
• 2 tsp salt
• 2 tsp black pepper
• 2 tsp dried thyme
• 2 tsp sugar
• 1 tsp dried parsley
• 1 tsp ground ginger
• 1 tsp paprika
• 1/2 tsp chilli flakes
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ground cloves

Method

Heat some olive oil in a deep pan, add the onions and sauté till slightly coloured. Add the garlic, red pepper and ginger and cook for a few minutes. Stir in the tomatoes and tomato purée. Cook for about 5 minutes then add lentils, jerk seasoning and all remaining ingredients except the lime and zest.

Bring to a boil then reduce to a simmer, cover and cook on a gentle heat for about 30-40 minutes until the lentils are just cooked. Timing will depend on the variety of lentil you are using but either way, test frequently to make sure the lentils don´t overcook and go mushy.

Squeeze in the lime juice, and taste. You may want to add more salt and pepper and possibly honey. Add the lime zest and serve.