Coconut Curry Teff and Lentil Vegetable Stew

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.