Save to Pinterest A comforting, rustic one-pot meal featuring nutty whole wheat berries, tender lentils, and a richly spiced tomato curry. Perfect for a wholesome, warming dinner.
This hearty lentil curry quickly became a family favorite to enjoy on cool evenings thanks to its comforting flavors and easy preparation.
Ingredients
- Whole wheat berries: 1 cup, rinsed
- Dried brown or green lentils: 1 cup, rinsed
- Onion: 1 large, finely chopped
- Garlic: 2 cloves, minced
- Ginger: 1-inch piece, grated
- Carrots: 2 medium, diced
- Red bell pepper: 1, diced
- Diced tomatoes: 1 can (14 oz / 400 g)
- Vegetable broth: 4 cups (1 liter)
- Olive oil: 2 tbsp
- Ground cumin: 2 tsp
- Ground coriander: 1 tsp
- Turmeric: 1 tsp
- Garam masala: 1 tsp
- Smoked paprika: 1/2 tsp
- Chili flakes: 1/2 tsp (optional, for heat)
- Salt and pepper: to taste
- Fresh cilantro: 1/2 cup, chopped
- Lemon juice: 1 tbsp
- Greek yogurt or coconut yogurt: for serving (optional)
Instructions
- Step 1:
- In a large heavy-bottomed pot, heat olive oil over medium heat. Add onion and cook until translucent, about 5 minutes.
- Step 2:
- Stir in garlic and ginger; sauté for 1 minute until fragrant.
- Step 3:
- Add carrots and bell pepper; cook for 3 minutes.
- Step 4:
- Sprinkle in cumin, coriander, turmeric, garam masala, smoked paprika, and chili flakes. Stir for 1 minute to toast spices.
- Step 5:
- Add wheat berries and lentils. Pour in diced tomatoes and vegetable broth. Stir to combine, scraping up any browned bits.
- Step 6:
- Bring to a boil, then reduce heat to low. Cover and simmer for 45–50 minutes, or until wheat berries and lentils are tender and the curry is thickened. Stir occasionally and add more broth or water if needed.
- Step 7:
- Season with salt and pepper. Stir in lemon juice and half the chopped cilantro.
- Step 8:
- Serve hot, garnished with remaining cilantro and a dollop of yogurt if desired.
Save to Pinterest Enjoyed by my family on chilly evenings, this dish always brings comfort and warmth to the table.
Notes
Serve with naan or crusty bread for a heartier meal. Pair with a dry Riesling or light-bodied red wine.
Required Tools
Large heavy-bottomed pot or Dutch oven, chefs knife, cutting board, wooden spoon.
Allergen Information
Contains wheat (gluten). Dairy may be present if serving with Greek yogurt—use coconut yogurt for a dairy-free option. Always check ingredient labels for cross-contamination or hidden allergens.
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This lentil curry is a deliciously easy way to enjoy a nutritious, plant-based meal any day of the week.
Recipe Questions
- → How long does it take to cook the wheat berries and lentils?
They typically simmer for 45–50 minutes until tender and fully cooked within the stew.
- → Can I substitute the wheat berries for a gluten-free grain?
Yes, brown rice or quinoa can be used instead of wheat berries to make it gluten-free.
- → What spices give this dish its warm flavor?
A blend of cumin, coriander, turmeric, garam masala, smoked paprika, and optional chili flakes creates the warming spice profile.
- → Is it necessary to use yogurt as a garnish?
Yogurt adds creaminess and a tangy contrast but is optional; coconut yogurt is a good dairy-free alternative.
- → Can extra vegetables be added to this dish?
Yes, greens like spinach or kale can be stirred in during the last minutes of cooking for added nutrition.
- → What dishes pair well with this hearty lentil mix?
It complements naan, crusty bread, or can be enjoyed alongside a dry Riesling or light red wine.