Coconut Curry Teff and Lentil Vegetable Stew | The Whole Grains Council

Ingredients

• 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