This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, February 24, 2019.
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.
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.