Jerk-Style Lentils

By Leite's Culinaria

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

Prep Time25mins
Cook Time45mins
Servings4

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.