1. Prepare the ingredients as above, making sure you have rinsed and soaked the lentils for at least an hour (preferably overnight if time permits) beforehand.

2. Heat the oil in a large enough pot then add the onions, garlic, thyme, pimento berries and bay leaf to the pot and cook for a few minutes, next add your chopped veggies of choice and cook for a few more minutes.

3. Now add the tomato puree and jerk paste if using and mix through, followed by the lentils and mix through to ensure it is coated in the seasonings.

4. Now add the oat milk and bring to a simmer, then reduce the heat, place the lid on top, and cook for about 20, 25 minutes until the lentils are tender and the water has reduced down into a thick sauce. Add the cornflour slurry if needed to help thicken the stew and cook for an additional 5 minutes.

5. Now add your choice of greens and mix through and leave to wilt into the sauce for about 5 minutes replacing the lid and turning off the heat.

*We enjoyed using Glebe Farm oat milk in this recipe for it';s creamy taste and texture.