Coconut Curry Teff and Lentil Vegetable Stew

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 red 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.

Banner Image:

CurryLentilTeffStew_LRes_TeffCo.jpg

Grain:

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

Active time:

10 minutes

Yield:

6 servings

Nutrition:

Cal: 300; Fat: 12g; Saturated Fat: 8g; Sodium: 420mg; Cholesterol: 20mg; Carbohydrate: 38g; Fiber: 7g; Sugars: 3g; Protein: 10g

Author:

Recipe and photo courtesy of The Teﬀ Company [2]. Recipe developed by Leslie Cerier [3].

Diet:

Vegetarian & Vegan Diet

Recipe tags:

Quick & Easy

Course:

Main dishes

Dietary choice:

Vegetarian Vegan Gluten-free

Rating:

Description:

This 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.