Coconut Curry Lentil and Teff Vegetable Stew

Coconut Curry Lentil and Teff Vegetable StewThis sweet and savory main course stew is even more luscious with ghee drizzled over it as a garnish. Serve with a salad for an enjoyable meal.

Serves 6

⅔ cup red lentils, rinsed
⅔ Teff grain, ivory or brown
4 cups water
1⅔ cups coconut milk
1 cup onions, sliced
1 Tablespoon + 2 teaspoons curry powder
1 ½ cups carrots, sliced
1 ½ cups mustard greens, sliced
⅔ cup cilantro, chopped
1 teaspoon sea salt, or to taste
3 Tablespoons ghee, melted

Combine the lentils, teff, water, coconut milk, onions, and curry powder in a 6-quart soup pot.
Stir everything together, cover and bring to a boil over medium-high heat. Lower the heat, and simmer for about 20 minutes, until the lentils dissolve and the teff is tender.
Add carrots; simmer for 5 minutes or until carrots are bright orange.
Stir in mustard greens, cilantro, and salt. Taste and adjust the seasonings if desired.
Melt ghee in a small fry pan. Ladle stew into bowls and serve drizzled with ghee.

Leslie developed this recipe for the Teff Company

Photo by Tracey Eller

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