A jerk-spiced take on Lentil Bites, built on jerk and allspice and finished the way we like it. Ready in about 35 min and easily enough for 4 people.
Free to cook
Prep everything first: chop the aromatics, measure the jerk and allspice elements, and pat the lentil dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the dried lentils and steam until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the thyme and the rest of the jerk and allspice flavours, letting them cook out for a minute until fragrant.
Add the kale along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Caribbean
Members
Weeknight-friendly Beef Broth with the lime and garlic we come back to again and again. Big...
Caribbean A jerk-spiced take on Black Bean Cake, built on brown sugar and rum and finished the way we...
Caribbean
Members
The kind of Caribbean plate you make on repeat. lime and garlic, a proper char, and a finish of...
Caribbean
Members
This Caribbean Stir-Fry leans on jerk and allspice to do the heavy lifting. We smoke the Squash...