Average: 5 (1 vote)
Active time
10 minutes
Total time
35 minutes
6 servings

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

  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. Recipe developed by Leslie Cerier.


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

Yield: 6 servings

How'd it Taste?

Easy, quick, filling, and delicious. Next time I think I'll add more curry. Thanks for the great recipe.

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