Ethiopian-Inspired Grain Bowl – Lentils.org

Ingredients

• 5 cups (1.25 L) teff, cooked and cooled
• 5 cups (1.25 L) whole red lentils, cooked and cooled
• 5 cups (1.25 L) cabbage, shredded
• 5 cups (1.25 L) baby kale
• 4 cups (1 L) yellow onion, sliced into ½ inch rings
• 4 cups (1 L) red bell pepper, julienned
• 4 cups (1 L) butternut squash, small diced
• ¼ cup (60 mL) olive oil, divided
• ¼ cup (60 mL) berbere spice blend, divided
• 20 oz (600 g) beef sirloin, cut into cubes
• 20 fl oz (600 mL) plain Greek yogurt
• 1 tsp (5 mL) lime juice