Ethiopian Teff & Black Lentils over Berbere Spiced Kale, inspired from Dr Greger ‘Whole Food Plant Based’ cookbook Recipe. Super healthy & flavoursome

Full recipe & video here, if anyone is interested… https://youtu.be/95db9_C_Okg

INGREDIENTS.

SPICED LENTIL.
200g (1 cup) black lentils.
1 tsp berbere spice – how to make 🔻
https://youtu.be/yLKuKhf8kyU
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.
1. 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.
2. 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.
3. 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. Season with salt and pepper to taste.
4. To serve, spread the teff on a serving plate. Top with the black lentils, kale, and any additional toppings you like, such as a dollop of yogurt or a squeeze of lemon juice.

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.