Jerk Inspired Lentils
These Jamaican jerk lentils are the perfect side dish for a vegan Caribbean feast.
Traditionally jerk seasoning is mostly used for meaty dishes such as jerk chicken however the seasoning paste is very versatile and traditionally vegan by itself. Give it a go on some oyster mushrooms or vegan meat.
This dish is a plant based whole food answer to a jerk dish. Brown lentils are mixed with the jerk paste and stewed until infused and flavourful.
Serve these lentils up with rice or quinoa and vegetables. You could even serve them up with some tofu or tempeh for an extra protein boost.
They’re also perfect for meal prep as the flavours always intensify the longer this is left. The flavours will really blow you away the day after you made the batch.
Next time you want to make a flavor bomb out of a boring can of lentils give this recipe a go.
How to make vegan jerk paste
- In a high speed blender cup add onion, garlic, chilli, ginger paste, spring onion, lime juice, soy sauce and sugar and blend into a paste.
- Add nutmeg, cinnamon, allspice, black pepper and thyme with a little olive oil and blend until smooth.
- Use the paste as needed and keep in the fridge in a sealed jar for up to 5 days.
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Why you should make Caribbean inspired jerk lentils
Whole food plant based- The ingredients to this dish are all whole foods and unprocessed making this a super healthy dish.
Easy- Blend the paste, cook together with the tomatoes, add the lentils and simmer before serving. Super simple dish that can be ready in just 15 minutes!
Flavourful- Jerk paste has many bold flavours that will turn a plain can of lentils into something so full of flavour in no time.
Prep friendly- When stored overnight or for a few days the flavors of this dish intensify making it perfect to make ahead for meal prep.
What to eat with lentils- These lentils go perfectly with some brown rice, grilled broccolini and some tofu for extra protein. You could also serve with some crusty bread to dip in the sauce and scoop up the lentils.
Notes on the jerk lentils ingredients
- Brown lentils – You can use ordinary canned green or brown lentils but not yellow or orange lentils as these go mushy.
- Chilli- I use a red chilli in this dish as I’m not great with spicy foods but scotch bonnet chillis are traditionally used in jerk paste so if you love spice go crazy!
- Tinned tomatoes- Tinned tomatoes, passata or fresh tomatoes blended will work fine for the saucy element in this. Just be sure to cook the sauce well to infuse the flavours before adding the lentils.
- Spice blend- I had all of these spices in my cupboard already due to being a seasoning hoarder! However if you prefer you can use a pre made jerk seasoning spice blend.
- Ginger paste- I use this purely for convenience however you can use fresh ginger if you prefer.
- Soy sauce- Traditionally jerk paste would be made with browning which gives a dark colour and a slight caramel flavour. I wouldn’t find another use for browning so I opted for brown sugar and dark soy sauce in place of this.
FAQ
Q- What is jerk seasoning?
A- Jerk can be a dry mix of aromatic seasoning powders or a wet paste including spring onions, vinegar and oil. Its a staple seasoning in Caribbean cooking that has been traced back to origins within indigenous Jamaicans.
Q- Are lentils healthy?
A- Lentils are rich in fiber and protein, vitamins and minerals. They are a plant based whole food that are a great addition to a healthy diet.
Step by step how to make jerk lentils
- Remove the garlic skins, the seeds from the chilli and the roots from the spring onion
- measure out the dry ingredients
- Add everything into the blender cup and blend
- The paste should be blended smooth
- Dice the onion and fry in oil until soft
- Add the jerk paste
- Add the tomatoes and simmer for 10 minutes
- Add the lentils and cook until heated through
- Serve up with a squeeze of lime juice
Storing & reheating tips- The beauty of a dish with many spices is that the flavor intensifies when left overnight. Once the lentils are cooled store leftovers in a container with a lid for up to 4 days and reheat in the microwave or in a saucepan until heated through.
Jerk Inspired Lentils
Ingredients
- 1 can brown lentils
- 1 large red onion
- 1 tin chopped tomatoes
- 2 cloves of garlic
- 1 red chilli
- 1 tsp ginger paste
- 2 spring onions
- 1 tbsp olive oil
- Juice of a whole lime
- 1 tbsp soy sauce
- 1 tbsp apple cider vinegar
- 1 tsp brown sugar
Spice blend
- ½ tsp nutmeg
- ½ tsp cinnamon
- 1 tsp ground allspice
- ½ tsp black pepper
- 1 tsp dried thyme
- 1 tsp salt
Instructions
- Firstly to make the jerk paste add to a food processor half of the onion, the garlic cloves, the ginger, the chilli, spring onions, olive oil, lime juice, soy sauce, vinegar and the spice blend.
- Process this until smooth and set aside.
- Dice the other half of the onion and fry off until soft in some olive oil.
- Add the jerk paste and mix well.
- Next add in the tomatoes and leave the mix to simmer for 15 minutes.
- Lastly add in the lentils with their juice from the can and cook this down until it thickens.
- Serve up with some rice and a squeeze of lime juice over the top.
Some other vegan Caribbean recipes that I love from other bloggers
- Jamaican Brown stew Chickpeas (vegan) - Ital Eats and Treats
- Vegan Jamaican Curry Tofu - From The Comfort Of My Bowl
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