Step 1

In a deep skillet over medium heat, warm the oil. Add the onion and sauté until softened and slightly browned, about 5 minutes.

Step 2

Stir in ginger, jerk seasoning, maple syrup, tomato purée, and garlic. Sauté for 3 minutes, then add the tomatoes, lentils, vegetable stock, chile, and thyme. Season with salt and pepper.

Step 3

Bring to a boil, then reduce heat to maintain a simmer and cook until the lentils have softened, 35 to 45 minutes.

Step 4

Sprinkle cilantro and scallions on top and serve. The lentils will keep in the fridge for 3 days or in the freezer for 3 months.