INSTRUCTIONS In a medium saucepan, bring the teff flour and water to a boil. Reduce the heat to low and simmer, stirring occasionally, for 15-20 minutes, or until the teff is cooked through and has a smooth consistency. In a separate saucepan, combine the black lentils, berbere spice blend, and vegetable broth. Bring to a boil, then reduce the heat to low and simmer, covered, for 20-25 minutes, or until the lentils are tender. While the lentils are cooking, heat a large skillet over medium heat. Add the kale and cook, stirring occasionally, for 5-7 minutes, or until the kale is wilted. To serve, spread the teff on a serving plate. Top with the black lentils, kale, and any additional toppings you like.
TIPS To make this dish gluten-free, be sure to use gluten-free teff flour. If you don’t have berbere spice blend, you can substitute a different Ethiopian spice blend, such as mitmita or awaze. If you don’t have vegetable broth, you can substitute water or another type of broth.
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Full recipe & video here, if anyone is interested… https://youtu.be/95db9_C_Okg?si=Wqlxm_nr43_lSmeM
INGREDIENTS
SPICED LENTIL
200g (1 cup) black lentils
1 tsp berbere spice
1 tsp onion granules
TEFF MIX
200g (1 cup) teff grain
2 tbsp nutritional yeast
1 tbsp miso paste
GREENS
250g (8 cups) kale (chopped)
1x red onion (chopped)
250ml (1 cup) vegetable stock
1 tbsp berbere spice
3x fresh garlic (chopped)
2 tbsp tomato purée
400g tinned tomatoes
1 tsp ground coriander
1 tsp ground turmeric
1 tsp paprika
INSTRUCTIONS
In a medium saucepan, bring the teff flour and water to a boil. Reduce the heat to low and simmer, stirring occasionally, for 15-20 minutes, or until the teff is cooked through and has a smooth consistency.
In a separate saucepan, combine the black lentils, berbere spice blend, and vegetable broth. Bring to a boil, then reduce the heat to low and simmer, covered, for 20-25 minutes, or until the lentils are tender. While the lentils are cooking, heat a large skillet over medium heat. Add the kale and cook, stirring occasionally, for 5-7 minutes, or until the kale is wilted.
To serve, spread the teff on a serving plate. Top with the black lentils, kale, and any additional toppings you like.
TIPS
To make this dish gluten-free, be sure to use gluten-free teff flour.
If you don’t have berbere spice blend, you can substitute a different Ethiopian spice blend, such as mitmita or awaze.
If you don’t have vegetable broth, you can substitute water or another type of broth.