Name: Caribbean-Style Lentil Rice and Peas
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 5 servings
Cuisine: Caribbean
Ingredients: 200 g whole red lentils, soaked briefly; 250 g long grain rice, rinsed; 400 ml coconut milk; 300 ml water; 3 spring onions, chopped; 2 cloves garlic, crushed; 4 sprigs fresh thyme; 1 whole scotch bonnet or similar chilli; to taste salt and black pepper

Before you cook

The chilli goes in whole and comes out whole. It perfumes the pot without setting the whole dish on fire, and bursting it by accident changes that completely.

Coconut rice needs a properly tight lid. Steam that escapes during cooking leaves the rice underdone at the centre of the pot.

Method

Soak the lentils in water for twenty minutes, then drain well.
Simmer the drained lentils in fresh water for fifteen minutes until half tender.
Drain the part-cooked lentils and set them aside.
Warm a little of the coconut milk in a heavy pot and add the garlic.
Cook briefly until fragrant, then add the spring onions and thyme.
Add the rinsed rice, the lentils, remaining coconut milk and water.
Nestle the whole chilli into the pot without piercing or breaking it.
Bring to the boil, then cover tightly and drop to the lowest heat.
Cook for eighteen minutes without lifting the lid at any point.
Rest ten minutes covered, remove the chilli, fluff and season to serve.

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