By Dawn Hilton-Williams, The Vegucator

Serves up to 8

Ingredients

• 2 cups brown lentils
• 3 3/4 cups low sodium vegetable stock
• 1 1/2 cups roma tomatoes, diced
• 3/4 cup yellow onion, diced
• 5 cloves, roasted garlic (see instructions in notes)
• 1/2-inch cube of ginger, peeled and minced
• 2 1/2 TBSP jerk seasoning (mild is my preference)
• 6 sprigs of thyme
• 1 bay leaf
• 1/4 cup flat leaf parsley, rough chopped
• 1 TBSP Grade A maple syrup
• 1/4 tsp liquid smoke (optional)
• 1/2 tsp allspice
• 1/2 tsp black pepper
• 1/4 tsp salt (optional)
• 1/2 fresh lime (at end)
• 1 TBSP neutral oil

Method

1. OVER medium heat, place heavy bottomed pot on stove and allow to warm (about 3 minutes)
2. ADD oil, onions & ginger and ginger and sauté until onions are translucent (about 4-5 mins)
3. ROUGH CHOP roasted garlic then add to pot along with diced tomatoes and saute for one min, stirring regularly
4. ADD jerk seasoning, veggie stock, lentils, maple syrup and all remaining ingredients (except fresh lime juice and flat leaf parsley) and stir to incorporate.
5. INCREASE heat to medium high and stir until a low biol is reached (about 2-3 mins)
6. REDUCE heat to simmer (low), stirring occasionally for 20 mins or until desired texture lentil texture is achieved
7. REMOVE from heat, remove bay leaves and thyme, add the juice of your lime, parsley, stir taste to adjust seasonings then serve alone, over brown rice or sweet potato & enjoy!

Pro tip (Roasted Garlic)

1. PREHEAT oven to 425°F.
2. SLICE a whole head of garlic in half horizontally (preferably a serrated knife), place cut-side up on parchment or foil, sprinkle lightly with salt, and drizzle with a neutral oil, wrap tightly and place on baking sheet.
3. BAKE 25–30 minutes then remove and set aside to cool to room temperature
4. SEPARATE the cloves you’re using or squeeze directly from the skins into your dish-no peeling needed. Store remining in a container in your fridge and use throughout the week.