Jerk Lentils with Coconut Rice and Pineapple Salsa

Steps

1. Prep & cook lentils Bring a half kettle to the boil. Finely dice onion and capsicum. Heat a drizzle of oil in a medium pot on medium heat. Stir-fry onion for about 3 minutes, until softened. Add jerk marinade, lentils and another drizzle of oil and cook, stirring, a further 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, stirring occasionally, for about 25 minutes, then add capsicum and ¼ tsp salt and cook a further 5-8 minutes, or until lentils are cooked through. Remove kernels from corn cob and set aside.
3. Cook rice Combine all coconut rice ingredients with ½ tsp salt in a pot and bring to the boil. Once boiling, stir and cover with a lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and steam, covered, for 10 more minutes. Do not lift lid during cooking.
4. Prep pineapple salsa Roughly chop drained pineapple; finely dice chilli; dice tomatoes; roughly chop mint. Toss all pineapple salsa ingredients together in a medium bowl and season to taste.
5. Finish lentils Once lentils are cooked, stir through corn and thyme. Season to taste and leave for 1-2 minutes to warm through.
6. Serve coconut rice and jerk lentils with pineapple salsa and freeze-dried pineapple.