Jerk Lentils with Coconut Rice and Pineapple

Steps

1. Bring a half-full kettle to the boil. Prepare ingredients. Heat a drizzle of oil in a medium pot on medium heat. Stir-fry first measure of onion for about 3 minutes, until softened. Add jerk marinade, lentils and a further drizzle of oil and cook, while stirring, for about 1 minute, until fragrant.
2. Add tomato paste, stock and boiling water and bring to the boil on high heat. Reduce heat to low-medium and simmer for about 25 minutes, then add capsicum and cook a further 5-8 minutes, or until lentils are cooked through. Stir occasionally.
3. Combine rice, water, coconut milk and salt in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, a further 10 minutes. Do not lift lid during cooking.
4. While lentils cook, prepare pineapple salsa. Finely dice second measure of onion; roughly chop pineapple; finely dice chilli (if using); dice tomatoes 1cm; roughly chop mint. Toss all pineapple salsa ingredients together in a medium bowl and season to taste.
5. Once lentils are cooked, stir through corn, thyme and salt. Season to taste with pepper and leave for 1-2 minutes to warm through.
6. To serve, spoon ¾ cup coconut rice onto each plate, to with jerk lentils, spoon over pineapple salsa and sprinkle with mint leaves.