Jammin’ Jerk Lentils

When I tell you these jerk lentils are beyond flavorful!

O! M! G!

This is some food for your soul that you’re going to want to try, and with the holidays coming up, it could be a nice side or main dish.

Adapted from The African Heritage Power Plate book, this dish is “inspired by healthful food traditions from across the African diaspora.”

The African Heritage Power Plate is based on Oldways’ African Heritage Diet Pyramid and programming and the Physicians Committee’s Power Plate, and relies on four major food groups that were staples in traditional African diets: fruits, vegetables, whole grains, and beans, with the addition of a source of vitamin B12. It is free of animal products, including meat, dairy, and eggs, and it minimizes added salt, sugar, and fats.

The ancestors of African Americans brought many wonderful food traditions to parts of the Caribbean, South America, and the southern United States. These traditional African food ways were not the high fat, high salt, high sugar meals commonly associated with African American foods. Many of these food traditions have been lost with the influences of Western dietary habits and have significantly and disproportionately affected our health. 

These jerk lentils are a nod to the plant-based roots of the ancestors and show how we can get back to the root of our traditions and enjoy health through heritage.

Servings: 6

INGREDIENTS

1 red onion, chopped 

1/2-inch cube of ginger, minced 

3 sprigs of thyme 

2 spring onions, green onions or scallions, sliced 

4 cloves of garlic, minced 

1  1/2 Tbsp jerk seasoning

2 cups dried green lentils 

2 cups chopped tomatoes or 14.5 oz can diced tomatoes

2 1/2 cups low-sodium vegetable stock 

1 Tbsp maple syrup

Black pepper and salt, to taste 

INSTRUCTIONS 

1. Heat a medium stockpot or Dutch oven over medium heat. Add red onion, ginger, thyme, onions, and garlic. Sauté until softened. Add a little water if the veggies start to stick.

2. Add jerk seasoning and mix well with the veggies.

3. Add the lentils, tomatoes, vegetable stock, maple syrup and pepper.

4. Turn the heat up to high and bring to a boil.

5. Once boiling, reduce heat to medium low, cover and cook lentils 25-30 minutes or until desired texture. 

6. Serve them up and enjoy!

NOTE

Recipe inspired by and adapted from RachelAma.com.

Need tips on sautéing without oil? Check them out here.

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• My favorite green lentils. I love cooking soups and stews in my Cooks Standard 7-quart Dutch oven.

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