Teff is a fine grain about the size of a poppy seed, and are naturally gluten-free and high in protein! Traditionally it is a staple in many East African dishes, which feature berbere, an Ethiopian spice blend usually available online or in well-stocked markets.
Makes 3 to 4 servings - Prep time: 15 minutes - Cook time: 40 minutes
Ingredients for the Lentils:
1 cup dried black lentils
1 teaspoon Berbere spice blend
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Ingredients for the Teff:
1 cup uncooked teff
2 tablespoons nutritional yeast
1 teaspoon white miso paste
Ingredients for the Greens:
1 cup vegetable broth
1 red onion, chopped
2 cloves of garlic, minced
2 tablespoons salt-free tomato paste
2 teaspoons Berbere spice blend
1 teaspoon smoked paprika
1 teaspoon ground coriander
1 (14.5oz) can salt-free diced tomatoes, undrained
8 cups chopped kale or other dark leafy greens, tough stems removed
- To prepare the lentils, combine the lentils, Berbere spice blend, onion powder, and garlic powder in a small saucepan.
- Add 2¼ cups of water and bring to a simmer. Cover and continue to simmer over low heat until the lentils are tender but not mushy, about 20 minutes.
- To prepare the teff, while the lentils are cooking, combine the teff, nutritional yeast, and miso paste in another small saucepan. Stir in 1¼ cups water and bring to a simmer.
- Lower the heat to low, cover, and cook for 10 to 15 minutes, or until the teff is tender and the water is absorbed. Fluff the teff with a fork, cover, and set aside until ready to serve.
- To prepare the greens, heat ¼ cup of the vegetable broth in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Stir in the tomato paste, Berbere spice blend, paprika, coriander, and tomatoes with their juices and bring to a boil.
- Lower the heat to a simmer, then add the kale and the remaining 3/4 cup of broth. Cook, stirring frequently, until the kale is tender and the flavors are well combined, about 10 minutes.
- To serve, divide the greens among three to four shallow bowls, top with the teff, followed by the lentils. Serve hot and enjoy!