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.
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
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.
THE TEFF COMPANY
The Teff Company has been supplying the Ethiopian and Eritrean communities for over thirty years with American-grown Maskal Teff. With fertile fields and ecologically-sensitive farming methods, some of the best quality teff in the world is produced in Idaho.