Coconut Curry Lentil and Teff Vegetable Stew

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Coconut Curry Lentil and Teff Vegetable Stew
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.
Serves: 6
  • ⅔ cup red lentils, rinsed
  • ⅔ Maskal Teff™ grain, ivory
  • 4 cups water
  • 1⅔ cups coconut milk
  • 1 cup onions, sliced
  • 1 Tbsp + 2 tsp curry powder
  • 1 ½ cups carrots, sliced
  • 1 ½ cups mustard greens, sliced
  • ⅔ cup cilantro, chopped
  • 1 tsp sea salt, or to taste
  • 3 Tbsp ghee, melted
  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 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.


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