A rustic stew combining nutty wheat berries, tender lentils, and warm spices for a wholesome dinner.
# What You Need:
→ Grains & Legumes
01 - 1 cup whole wheat berries, rinsed
02 - 1 cup dried brown or green lentils, rinsed
→ Aromatics & Vegetables
03 - 1 large onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1-inch piece fresh ginger, grated
06 - 2 medium carrots, diced
07 - 1 red bell pepper, diced
08 - 1 can (14 oz) diced tomatoes
09 - 4 cups vegetable broth
→ Spices
10 - 2 tablespoons olive oil
11 - 2 teaspoons ground cumin
12 - 1 teaspoon ground coriander
13 - 1 teaspoon ground turmeric
14 - 1 teaspoon garam masala
15 - 1/2 teaspoon smoked paprika
16 - 1/2 teaspoon chili flakes (optional)
17 - Salt and black pepper, to taste
→ Finishing Touches
18 - 1/2 cup fresh cilantro, chopped
19 - 1 tablespoon lemon juice
20 - Greek yogurt or coconut yogurt, for serving (optional)
# Directions:
01 - Heat olive oil in a large heavy-bottomed pot over medium heat. Add chopped onion and cook, stirring occasionally, until translucent, approximately 5 minutes.
02 - Incorporate minced garlic and grated ginger, sautéing for 1 minute until aromatic.
03 - Add diced carrots and red bell pepper. Cook for 3 minutes, stirring occasionally.
04 - Sprinkle in ground cumin, coriander, turmeric, garam masala, smoked paprika, and optional chili flakes. Stir continuously for 1 minute to release spices' fragrance.
05 - Add rinsed whole wheat berries and lentils. Pour in diced tomatoes and vegetable broth. Stir thoroughly, scraping the pot bottom to incorporate any browned bits.
06 - Bring mixture to a boil, reduce heat to low, cover, and simmer gently for 45 to 50 minutes until wheat berries and lentils are tender and the curry thickens. Stir occasionally, adding broth or water if necessary.
07 - Adjust seasoning with salt and pepper. Stir in lemon juice and half of the chopped cilantro.
08 - Dish out hot, garnished with remaining cilantro and a spoonful of yogurt if desired.
