Caribbean Lentils & Pineapple-Mint Salsa

Name: Caribbean Lentils & Pineapple-Mint Salsa with Coconut Rice & Plant-Based Aioli
Total time: 40 min
Yield: 2
Cuisine: Caribbean
Ingredients: 1 packet Baby Spinach Leaves; 1 sachet Mild Caribbean Jerk Seasoning; 2 Garlic; 1 packet Lentils; 1 packet Mint; 1 tin Pineapple Slices; 1 packet Plant-Based Aioli; 1 packet Basmati Rice; 1 packet Tomato Paste; 1 tin Sweetcorn; 1 packet Coconut Milk; 1 Carrot

with Coconut Rice & Plant-Based Aioli

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Tags:

Plant Based

•Chef's Choice

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Baby Spinach Leaves

1 sachet

Mild Caribbean Jerk Seasoning

2

Garlic

1 packet

Lentils

1 packet

Mint

1 tin

Pineapple Slices

1 packet

Plant-Based Aioli

1 packet

Basmati Rice

(May be present: Gluten, Soy, Wheat.)

1 packet

Tomato Paste

1 tin

Sweetcorn

1 packet

Coconut Milk

1

Carrot

Nutritional Values

Calories928 kcal

Energy (kJ)3880 kJ

Fat36.2 g

of which saturates17.1 g

Carbohydrate117 g

of which sugars28.4 g

Dietary Fibre22.8 g

Protein26.3 g

Sodium1420 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• In a medium saucepan, add coconut milk, the water (for the rice) and a generous pinch of salt. Bring to the boil. • Add basmati rice. Stir, cover with a lid and reduce heat to low. Cook for 15 minutes, then remove pan from heat. • Keep covered until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

2

• Meanwhile, drain pineapple slices, reserving the pineapple juice. • Finely chop garlic. • Roughly chop baby spinach leaves. • Pick and finely chop mint leaves. • Grate carrot. • Drain sweetcorn. • Drain and rinse lentils.

3

• 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.

4

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook corn and carrot, 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 leaves, until wilted, 1 minute.

5

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

6

• Divide coconut rice between bowls. • Top with Caribbean lentils and pineapple-mint salsa. • Serve with plant-based aioli. Enjoy!