Caribbean Lentils & Pineapple Salsa
with Coconut Rice
- Wheat
- Gluten
- Soy
- May contain traces of allergens
Take a journey to the Caribbean islands with this lightly spiced and hearty bowl of veggies, lentils and dreamy coconut rice. With loads of flavour in every bite, this meal will take your tastebuds on a whirlwind adventure!
Ingredients
1 tin
coconut milk
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy)
1 tin
pineapple slices
1
capsicum
2 clove
garlic
1
cucumber
1 bunch
mint
1
carrot
1 tin
lentils
1.5 sachet
mild Caribbean jerk seasoning
1 sachet
tomato paste
1 cube
vegetable stock
Not included in your delivery
olive oil
1 cup
water (for the rice)
¼ tsp
salt
20 g
plant-based butter (for the sauce)
¾ cup
water (for the sauce)
Utensils
Cooking Steps
In a medium saucepan, combine the coconut milk, water (for the rice) and the salt and bring to the boil over a medium-high heat. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 15 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, drain the pineapple slices, reserving the pineapple juice. Cut the capsicum into small pieces. Finely chop the garlic. Roughly chop the cucumber. Pick and finely chop the mint leaves. Grate the carrot. Drain and rinse the lentils.
While the rice is cooking, heat a large frying pan over a high heat. Add the pineapple slices and cook until lightly charred, 2-3 minutes each side. Remove from the pan and roughly chop.
Return the frying pan to a medium-high heat along with a drizzle of olive oil. Add the capsicum and carrot and cook until softened, 4-5 minutes. Add the plant-based butter, garlic, mild Caribbean jerk seasoning (see ingredients) and tomato paste and cook until fragrant, 2 minutes. Add the drained lentils, water (for the sauce) and crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Simmer until thickened, 2-3 minutes. Season to taste.
While the lentils are simmering, combine the chopped pineapple, cucumber and a dash of pineapple juice in a medium bowl. Season to taste.
Divide the coconut rice between bowls and top with the Caribbean lentils and charred pineapple salsa. Garnish with the mint leaves.
Customer reviews
Review summary
Updated on July 2026- Flavour: The sweet-and-savoury combination of Caribbean jerk lentils, charred pineapple salsa, and coconut rice won over many customers, including self-described meat lovers. Some found the dish mild or lacking depth, while others felt the flavours were well-balanced and vibrant.
- Ease of prep: Most found this straightforward and easy to follow, though a few noted the multiple components felt involved at first glance before coming together smoothly.
- Suggestions: Saltiness was a common concern — several customers recommend skipping the added salt at each step, as the jerk seasoning and vegetable stock already provide plenty. Some also suggest using only one sachet of jerk seasoning if two are included, and a few found finely chopping rather than grating the carrot worked better for texture.
- Leftovers: This dish reheats beautifully and several customers noted it made great lunches the next day, with generous portions often stretching to feed more than the stated serves.
- Portions: Serves were widely described as generous and filling, though a handful felt there was too much rice relative to the lentils, and a few wished for more pineapple salsa.
- Customisation: Some customers boosted the dish by adding chilli for extra heat, a touch of sugar to balance saltiness, or proteins like chicken, barramundi, or salmon alongside the lentils.
