Caribbean Lentil & Coconut Rice Bowl

• Meanwhile, drain pineapple slices, reserving the pineapple juice. • Cut capsicum into bite-sized chunks. • Finely chop garlic and carrot. • Roughly chop baby spinach leaves. • Halve snacking tomatoes. • Pick and finely chop mint leaves. • Drain and rinse lentils.

• Heat a large frying pan over high heat. Cook pineapple slices until lightly charred, 2-3 minutes each side. • Transfer charred pineapple to a chopping board, then roughly chop.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook carrot and capsicum, stirring, until softened, 4-5 minutes. • Add the plant-based butter, garlic, mild Caribbean jerk seasoning (see ingredients) and tomato paste. Cook until fragrant, 2 minutes. • Stir in drained lentils and the water (for the sauce). Simmer until thickened, 2-3 minutes. • Stir in baby spinach and cook, stirring, until wilted, 1 minute.

• While the lentils are simmering, in a medium bowl, combine chopped pineapple, tomato, mint and a dash of reserved pineapple juice.