Pop Rock Stew With Lime
sorenlyhne
Stews gain even more flavor when kept in the fridge overnight so don't worry if you can't finish it all.
People: 2
45 min

Ingredients

120 grams
Cabbage
90 ml
Canned Tomatoes
4 tsp
Cumin
4 Clove
Garlic
120 grams
Hokkaido Pumpkin
100 grams
Lentils
1.5 tbsp
Lime
2 tbsp
Olive Oil
1
Onion
4 tbsp
Pumpkin Seeds
280 ml
Stock
6 grams
Thyme

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Prep

  1. Peel and cut your hokkaido pumpkin. All ingredients should have a similar size and shape.
  2. Wash and cut your cabbage so that they all have a similar size and shape.
  3. Finely chop your garlic and onion.
  4. Cut and squeeze your lime so you can use the juice later.

Heating Steps

  1. Heat olive oil in a pot and add onion, cumin, garlic and thyme and fry at lower temperature for several minutes.
  2. Heat olive oil in a pot, add Cabbage and Hokkaido Pumpkin and fry for 15 minutes.
  3. Add canned tomatoes and lentils and mix.
  4. Add vegetables stock or water to your pot and simmer for about 25 minutes or until all vegetables are tender. Make sure to stir occasionally, so it doesn't burn. Add salt and pepper to taste.
  5. Toast pumpkin seeds on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
  6. Add lime and mix, simmer for 5 more minutes.

Finishing Touches

  1. Add Pumpkin Seeds on top.