BBQ-Spiced Kale with Teff & Black Lentils

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

 

Directions:

- 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!