Jacob King (aka Peng Vegan Munch) shows us how to make the most saucy Caribbean dish, featuring everyone’s favourite legume paired with delicious roti.
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Serves
4
The Lentils
Garlic
Ginger
Red Onion
Scotch Bonnet
All Spice
Smoked Paprika
Cumin Powder
Ground Coriander
Vegetable Stock Powder
Thyme
Chopped Tomatoes
Brown Sugar
Cooked Lentil
The Roti
Chapati Flour
Water
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Serves
4
The Lentils
Garlic
Ginger
Red Onion
Scotch Bonnet
All Spice
Smoked Paprika
Cumin Powder
Ground Coriander
Vegetable Stock Powder
Thyme
Chopped Tomatoes
Brown Sugar
Cooked Lentil
The Roti
Chapati Flour
Water
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Press GO to start step-by-step mode and keep your screen awake as you cook.
The Lentils
Step 1.
Dice your garlic, ginger, onion and scotch bonnet.
Step 2.
Fry your diced veg in a large pan with a tbsp of vegetable oil until soft and slightly browned.
Step 3.
Add your dried spices and stock powder then fry for a few mins. Add a splash of water to deglaze the pan and simmer for another minute.
Step 4.
Wash your green lentils and set aside.
Step 5.
Add the fresh thyme, chopped tomatoes, a cup of water, brown sugar and washed lentils to the pan and the simmer on a medium heat for 15 mins. You want the lentils to absorb the liquid and become proper saucy.
The Roti
Step 6.
Gradually add the water to the flour and combine into a firm dough, cover and rest for 30 mins.
Step 7.
Break into 6 equal-sized pieces and roll out thin over a floured surface before dry frying for a minute or 2 on each side.
Step 8.
Serve up the lentils with freshly cooked roti and enjoy.
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