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  • January 06, 2021 2 min read

    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



    1. - To prepare the lentils, combine the lentils, Berbere spice blend, onion powder, and garlic powder in a small saucepan.
    2. - 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.
    3. - 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.
    4. - 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. 
    5. - 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.
    6. - 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.
    7. - To serve, divide the greens among three to four shallow bowls, top with the teff, followed by the lentils. Serve hot and enjoy!

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