When I teach hands on cooking classes, I often include this recipe, which is often the first taste of teff for many of my students. Since teff is native to Ethiopia, cooking it with African spices gives it an authentic and robust flavor. Here, the combination with quick-cooking red lentils and coconut milk makes for a fabulous, rich-tasting stew with a great nutritional profile.
- 2/3 cup red lentils, rinsed and drained
- 2/3 cups teff
- 2 cups grated yams
- ¼ cup seeded and chopped poblano pepper
- 1 teaspoon cumin seeds
- 1 teaspoon ground fenugreek
- 2 ¼ cups water
- 1 14-ounce can coconut milk
- 1 ¾ cups diced tomatoes
- 7 cups collards, sliced
- 3 tablespoons grated ginger
- 1 teaspoon sea salt
- Put lentils, teff, yams, poblano pepper, cumin seeds, fenugreek, water and coconut milk in a 6-quart stockpot. Bring to a boil and simmer for 15-20 minutes or until lentils are dissolved and teff is tender.Add tomatoes, collards, ginger and sea salt and simmer about 5 minutes, or until collards are bright green.
- *Taste and adjust the seasonings, if desired.
- Ladle into bowls and serve immediately.
Reprinted with permission by New Harbinger Publications, Inc. Gluten-Free Recipes for the Conscious Cook (2010) by Leslie Cerier www.lesliecerier.com