Caribbean Lentils & Pineapple-Mint Salsa
with Coconut Rice & Plant-Based Aioli
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
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
(May be present: Gluten, Soy, Wheat.)
1 packet
Tomato Paste
1 tin
Sweetcorn
1 packet
Coconut Milk
1
Carrot
Cooking Steps
• 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!
• 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.
• 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 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.
• While the lentils are simmering, in a medium bowl, combine chopped pineapple, mint and a dash of reserved pineapple juice.
• Divide coconut rice between bowls. • Top with Caribbean lentils and pineapple-mint salsa. • Serve with plant-based aioli. Enjoy!
