Teff & Black Lentil Pilaf with Roasted Vegetables and Walnut-Hemp Gremolata

by Erica Twingler-16 July 2026Medium

Teff & Black Lentil Pilaf with Roasted Vegetables and Walnut-Hemp Gremolata

Servings2

A hearty, high-protein vegan and gluten-free dinner featuring nutty teff and black lentils simmered into a pilaf, topped with sheet-pan roasted vegetables and a bright walnut-hemp gremolata for omega-3s, iron, and healthy fats.

Method

0
Rinse the teff and black lentils separately under cold water using a fine-mesh sieve.
1
In a medium saucepan, combine the teff, black lentils, 360 ml water, 1 tbsp olive oil, a pinch of salt, and a pinch of black pepper. Bring to a boil over medium-high heat.
2
Once boiling, reduce heat to low, cover, and simmer for 25 to 30 minutes until the lentils are tender and the teff has absorbed most of the water, forming a soft, spoonable pilaf. If it looks dry before the lentils are done, add a splash of water. When cooked, turn off the heat, keep covered, and let sit for 5 minutes.
3
While the pilaf cooks, preheat the oven to 200°C.
4
Peel and slice the red onion into wedges. Slice the carrot into thin half-moons. Slice the zucchini into half-moons. Cut the broccoli into small florets.
5
Spread the onion, carrot, zucchini, and broccoli on a baking tray. Drizzle with 1 tbsp olive oil, then sprinkle with paprika, ground cumin, a pinch of salt, and a pinch of black pepper. Toss to coat evenly and spread into a single layer.
6
Roast the vegetables in the oven for 18 to 22 minutes, stirring once halfway through, until tender and lightly browned at the edges.
7
Meanwhile, finely chop the fresh parsley. Zest the lemon to get about 1 tsp zest, then cut the lemon into wedges for serving.
8
Roughly chop the walnuts. Mince the garlic clove.
9
In a small bowl, combine the chopped walnuts, hemp seeds, chopped parsley, lemon zest, minced garlic, 1 tbsp olive oil, and a pinch of salt. Stir to form a loose gremolata topping.
10
Roughly chop the baby spinach.
11
Fluff the teff and lentil pilaf with a fork. Stir in the chopped spinach and pumpkin seeds, allowing the residual heat to wilt the spinach slightly. Taste and adjust seasoning with more salt and black pepper if needed.
12
Divide the teff and lentil pilaf between two bowls. Top each bowl with the roasted vegetables.
13
Spoon the walnut-hemp gremolata over the bowls just before serving. Serve with lemon wedges on the side for squeezing over the top.