Jamaican Lentils w/ Pineapple Salsa

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SERVES FOUR
PREP TIME: 15 MINUTES
COOKING TIME: 20 MINUTES

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Ingredients

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FOR THE JAMAICAN LENTILS

1 CUP BROWN RICE

1 CUP WATER

2 CANS LENTILS

1 CAN COCONUT MILK

2 CARROTS, GRATED

1 CAPSICUM, DICED

1 RED ONION, DICED

2 GARLIC CLOVES, MINCED

1-2 SACHETS TOMATO PASTE

2 TBSP JAMAICAN JERK SEASONING

1/2 CUBE VEGETABLE STOCK

3/4 CUP. WATER FOR SAUCE

20G BUTTER

SALT & PEPPER, TO TASTE

FOR THE PINEAPPLE SALSA

2 LEBANESE CUCUMBERS

1 BUNCH MINT, FINELY CHOPPED, PLUS SOME RESERVED FOR TOPPING

HANDFUL CORAINDER, FINELY CHOPPED

1/2 PINEAPPLE, DICED

1 TBSP OLIVE OIL

1 TSP WHITE WINE VINEGAR (OPTIONAL)

SALT & PEPPER, TO TASTE

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Utensils

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RICE COOKER OR POT FOR COOKING RICE

SHARP KNIVES

GARLIC MINCER

MEDIUM PAN

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Method

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1. IN MEDIUM SAUCEPAN COMBINE THE COCONUT MILK, WATER AND THE SALT, BRINGING TO THE BOIL. ADD THE RICE, STIR AND COVER, REDUCING THE HEAT TO LOW AND COOKING FOR 15 MINUTES UNTIL THE LIQUID IS ABSORBED. REMOVE FROM HEAT, KEEP COVERED FOR ANOTHER 10 MINUTES.
   ** ALTERNATIVELY PLACE RICE, WATER AND COCONUT MILK IN RICE COOKER AND COOK UNTIL LIQUID IS ABSORBED

2. PREPARE ALL PINEAPPLE SALSA INGREDIENTS IN A MIXING BOWL - ADDING A SPLASH OF WHITE WINE VINEGAR TO TASTE.
   ** OPTIONAL TO CHAR PINEAPPLE IN A FRY PAN FIRST

3. IN A FRY PAN OVER MEDIUM HEAT, SPLASH OLIVE OIL BEFORE ADDING ONION, COOKING UNTIL TRANSLUCENT. ADD CAPSICUM AND CARROT, COOKING UNTIL SOFTENED. ADD GARLIC, BUTTER, JAMAICAN SEASONING, TOMATO PASTE AND COOK UNTIL FRAGRANT

4. ADD DRAINED LENTILS, WATER - FOR THE SAUCE AND CRUMBLE IN THE VEGETABLE STOCK CUBE. SIMMER UNTIL THICKENED - AROUND 2-3 MINUTES

5. DIVIDE COCONUT RICE BETWEEN BOWLS AND TOP WITH LENTILS, CHARRED PINEAPPLE SALSA & FRESH MINT - ENJOY !

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