Ethiopian Spiced Lentil & Millet Porridge with Ginger-Turmeric Broth

Ingredients

• 0.5 cup millet, dry
• 0.33 cup red lentils, dry
• 3 cups vegetable broth, unsalted
• 0.25 cup coconut milk, unsweetened, full-fat
• 1.5 cups mustard greens, chopped
• 1 tbsp fresh ginger, minced
• 0.5 tsp ground turmeric
• 0.5 tsp smoked paprika
• 0.25 tsp fenugreek seeds, crushed
• 2 cloves garlic, minced
• 2 tbsp pumpkin seeds, raw
• 1 tbsp sesame seeds, raw
• 2 tsp olive oil
• to taste sea salt
• to taste black pepper

Instructions

1. 1

   Toast pumpkin seeds and sesame seeds in a dry skillet over medium heat for 2-3 minutes until fragrant. Set aside.

2. 2

   In a medium saucepan, heat 1 tsp olive oil over medium heat. Sauté garlic and ginger for 1 minute until fragrant.