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Caribbean Lentils & Pineapple Salsa

Caribbean Lentils & Pineapple Salsa

with Coconut Rice

Vegetarian
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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!

Tags:Not Suitable for CoeliacsVeggieNaturally Gluten-Free
Allergens:MilkSulphites

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 Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 tin

coconut milk

1 packet

basmati rice

1 tin

pineapple slices

1

capsicum

2 clove

garlic

1 bunch

mint

1

carrot

1 tin

lentils

1 sachet

mild Caribbean jerk seasoning

(ContainsSulphites)

1 sachet

tomato paste

½ cube

vegetable stock

1

cucumber

Not included in your delivery

olive oil

1 cup

water (for the rice)

¼ tsp

salt

20 g

butter

(ContainsMilk)

¾ cup

water (for the sauce)

1 tsp

white wine vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3458 kJ
Fat28.8 g
of which saturates16.3 g
Carbohydrate108.5 g
of which sugars31.2 g
Dietary Fibre0 g
Protein19.8 g
Cholesterol0 mg
Sodium1579 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Lid
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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!

2

While the rice is cooking, drain the pineapple slices, reserving the pineapple juice. Cut the capsicum into 1cm pieces. Finely chop the garlic. Finely chop the cucumber. Pick and finely chop the mint leaves (reserve a few for garnish). Grate the carrot (unpeeled). Drain and rinse the lentils.

3

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.

4

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the capsicum and carrot and cook until softened, 4-5 minutes. Add the butter, garlic, mild Caribbean jerk seasoning and tomato paste and cook until fragrant, 2 minutes. Add the drained lentils, water (for the sauce) and crumble in the vegetable stock (1/2 cube for 2 people / 1 cube for 4 people). Simmer until thickened, 2-3 minutes, then season to taste.

5

While the lentils are simmering, transfer the chopped pineapple to a medium bowl and add the cucumber, mint, pineapple juice (1 tbs for 2 people / 2 tbs for 4 people) and the white wine vinegar. Mix well and season to taste.

6

Divide the coconut rice between bowls and top with the Caribbean lentils and charred pineapple salsa. Garnish with the reserved mint leaves.