The Waking Crew 2.0

Catch Jarret and Deon for their early morning antics: 06:00 - 09:00

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The Coffee Break

Get that morning buzz you need, from 09:00 - 12:00

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The Hard Drive

with Karlien, for your lunch time entertainment 12:00 - 15:00

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The Headrush

End your busy day with Chops, 15:00 - 18:00

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Lentil, Kale and Quinoa Stew

Slowly but surely, it seems like winter is making its way - and few things are more important than getting your healthy vegetable "Soup on", once winter is here in full force.


  • 1  tbsp coconut oil
  • 1   yellow onion
  • 3   carrots,
  • 3   celery stalks
  • 4   cloves garlic
  • 1 1/2 tsp ground cumin
  • 1/2 tsp ground ginger
  • 1/2 tsp ground turmeric
  • 2  tsp salt, plus more to taste
  • 236.59 ml red lentils
  • 118 5/17 ml dry quinoa
  • 118.29 cl water
  • 751.26 g box of chopped tomatoes
  • 473.18 ml chopped kale



  1. Melt the coconut oil in a large pot over medium heat and sauté the onions, carrots, and celery until tender, about 8 minutes. Add in the minced garlic and sauté another minute, just until fragrant. Add in the cumin, ginger, turmeric, salt, lentils, quinoa, water, and tomatoes and bring the soup to a boil. Once boiling, lower the heat and cover the pot to let everything simmer until the lentils are tender, about 20 minutes.
  2. Once the lentils and vegetables are very tender, stir in the chopped kale and cook until it’s wilted, just a few minutes. Season with additional salt, if desired, and serve warm. Leftovers can be stored in the fridge for up to 4 days.