Jerk Lentils and Roti

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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.

The Lentils
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 Coriander Powder
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
The Roti
200g Chapati/Wheat Flour (most flours will work)
130ml Water