Coconut Curry Teff and Lentil Vegetable Stew

Ingredients

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

INSTRUCTIONS

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

Recipe and photo courtesy of The Teff Company. Shared by Oldways cultural food traditional https://oldwayspt.org/recipes/coconut-curry-teff-and-lentil-vegetable-stew