Jerk lentil stew

Ingredients

• 1 tbsp olive oil
• 1 onion
• 2-3 cloves garlic
• 4-5 sprigs of thyme (optional)
• 150g whole green or brown lentils
• 25g creamed coconut (in block form) or 200ml tinned coconut milk
• 2 tbsp tomato puree
• 1 tbsp jerk paste (choose a spice level you are comfortable with)
• 200-300g vegetables (we chose carrots and peppers)
• 100-150g spinach, greens or kale
• Salt
• pepper
• 1/4 green or red cabbage
• 1 carrot
• 2 spring onions
• Thumb-sized piece of ginger (optional)
• Small handful of fresh parsley or coriander (optional)
• Juice of 1 lime or lemon (optional)
• Apple cider vinegar (optional)
• Extra virgin olive oil (optional)
• Date syrup or sweetener of choice (optional)
• 1-2 ripe plantains, yellow and slightly firm
• Olive oil