African-Spiced Coconut Teff & Red Lentil Stew with Collards & Yams
2/3 cup red lentils, rinsed and drained
2/3 cup teff
2 cups grated yams
1/4 cup seeded and chopped poblano pepper
1 teaspoon
cumin seeds 1 teaspoon
ground fenugreek 2 1/4 cups water
1 can (14 ounces) coconut milk
1 3/4 cups diced tomatoes
7 cups collards, sliced
3 tablespoons grated ginger
1 teaspoon
sea salt Place lentils, teff, yams, poblano pepper, cumin seeds, fenugreek, water and coconut milk in a 6-quart stockpot. Bring to a boil and simmer for 15 to 20 minutes or until lentils are dissolved and teff is tender. Add tomatoes, collards, ginger and sea salt and simmer about 5 minutes, or until collards are bright green.
Taste and adjust the seasonings, if desired.
Ladle into bowls and serve immediately.
