Name: Jerk Lentils and Roti
Total time: 40 min
Yield: 4
Cuisine: Jamaican
Ingredients: 4 Cloves of Garlic; ¼ Inch of Ginger; 1 Large Red Onion; 1 Scotch Bonnet; ½ Tbsp All Spice; 1 Tsp Smoked Paprika; 1 Tsp Cumin Powder; 1 Tsp Ground Coriander; 1 ½ Tbsp Vegetable Stock Powder; Few Sprigs of Fresh Thyme; 1 Tin of Chopped Tomatoes; 1 Tbsp Brown Sugar; 1 Tin of Green Lentils; 200g Chapati/Wheat Flour (most flours will work); 130ml Water

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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.

Jerk Lentils and Roti

Dice your garlic, ginger, onion and scotch bonnet. 

Fry your diced veg in a large pan with a tbsp of vegetable oil until soft and slightly browned.

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.

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.

Gradually add the water to the flour and combine into a firm dough, cover and rest for 30 mins.

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.

Serve up the lentils with freshly cooked roti and enjoy.

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Simple

£5-£8

Jamaican

Vegan

Jerk Lentils 
&amp; Roti

849 A0333 1

Lunch

Dinner

Dice your garlic, ginger, onion and scotch bonnet.

Fry your diced veg in a large pan with a tbsp of vegetable oil until soft and slightly browned.

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.

Wash your green lentils and set aside.

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.

Gradually add the water to the flour and combine into a firm dough, cover and rest for 30 mins.

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.

Serve up the lentils with freshly cooked roti and enjoy.

Garlic

Clove

Ginger

Inch

Red Onion

Scotch Bonnet

All Spice

Tablespoon

Smoked Paprika

Teaspoon

Cumin Powder

Ground Coriander

Vegetable Stock Powder

Thyme

Sprig

Chopped Tomatoes

Gram

Brown Sugar

Cooked Lentil

Chapati Flour

Water

Millilitre

Lentils

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