This vegan jerk lentils recipe is all you need if you fancy something a little different that is both healthy and packed with nutrition. The lentils and kidney beans provide protein and iron, while the fried banana adds a touch of sweetness that truly brings the meal together.
This recipe was inspired by the Amazing Rachel Ama who cooks an incredible Caribbean feast using jerk lentils and other delicious dishes.
Tips for cooking this meal:
You can sub the kidney beans in the rice for any other bean type.
If you are using brown rice instead of white rice it may take longer to cook and therefore you may need to add more water than the suggested amount.
Total Prep and Cooking Time: 40 minutes
Equipment Needed: Hob
Freezable: Yes - jerk lentils only
For the Jerk Lentils:
2 garlic cloves
1 tsp of coconut oil
1 vegetable stock cube
1 tsp of grated ginger
500ml of water
400g chopped tinned tomatoes
300g of dried green lentils
2 sprigs of fresh thyme
1 tbsp of tomato puree
4 tsp of jerk seasoning
1 tbsp of maple syrup
1 tsp of salt
1/2 tsp of pepper
For the Coconut Rice:
400g of white rice
1 x 400ml can of coconut milk
300ml of boiling water
1 can of kidney beans, rinsed and drained
1 tsp of salt
1/2 tsp of pepper
For the Fried Banana:
1 tbsp of coconut oil
1. Firstly, thinly slice your onions into small squares and then add to a pan (make sure your pan has a lid) with your coconut oil. Place on the hob on a low to medium heat and cook for around 3 minutes, or until the onions have softened.
2. Once your onions have softened, chop or press your garlic and add to the pan along with your jerk seasoning and grated ginger. Cook for around 30 seconds, then add all of the remaining jerk lentils ingredients to the pan and stir well. Raise the heat until the sauce begins to boil, and then reduce to a low heat and pop a lid on the pan. Leave to cook for around 30-35 minutes, stirring often.
3. In the meantime, add your rice, coconut milk, water, salt and pepper in a separate pan (also with a lid) and place on the hob on a high heat. Once it begins to boil, reduce to a low heat and place a lid on the pan. Cook for around 15-20 minutes or until the rice is fully cooked, still stirring often. When there's 5 minutes to go, add the drained kidney beans and mix through.
4. Once your lentils and rice are almost ready - slice your bananas and add to a separate frying pan (last pan you'll need, I promise) with your coconut oil, then place on the hob on a low to medium heat. Leave to fry for around 1 minute or until one side has started to caramelise, and then flip each piece of banana to cook the other side.
5. Check that your lentils are cooked, they should still feel firm but not crunchy. If they taste ready, add to a bowl with your rice and banana. Enjoy!
If the liquid in the jerk lentils evaporates before the lentils have fully cooked, feel free to add a bit more water to the pan.
If you made this, I would love to hear from you! Comment below or get in touch on Instagram.
Here at Defying Hangry, we make delicious and easy vegan recipes that take no longer than 30 minutes to cook. All our meals contain a range of nutritious and easily accessible ingredients - to make even the busiest of mealtimes easy, healthy and quick. As well as vegan recipes, we also share a range of vegan gluten-free recipes and vegan nut-free recipes.