1 serving

Ingredients: ½ tablespoon coconut oil (or another oil), ½ red onion (chopped small), 1 clove garlic (chopped small), ½ teaspoon thyme, 2 teaspoon cumin powder, 150 ml vegetable or herb stock, 50 grams carrots (diced) , 85 grams of (sweet) potato (in cubes), 90 grams of palm cabbage (stemmed and roughly chopped), 120 grams of lentils (rinsed), salt and pepper (to taste).

Step 1

Place the coconut oil in a large pan. Fry the onion and garlic for about 3 minutes.

Step 2

Add the carrots, cumin powder, (sweet) potato and the stock. Bring everything to the boil. Is it cooking? Reduce heat to low and let it sit for about 20 minutes.

Step 3

Are the carrots and (sweet) potatoes soft? Then add the kale leaves. Is the kale soft? Then carefully stir the lentils into your stew.

Step 4

Drain any remaining liquid and season with salt and pepper.

Step 5

Serve warm in your boho tiffin and enjoy, or let it cool if you want to take it with you.