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 curry has become a staple in my kitchen for cold evenings and always impresses guests with its hearty flavor and satisfying ingredients.
Ingredients
- Grains & Legumes: 1 cup whole wheat berries, rinsed, 1 cup dried brown or green lentils, rinsed
- Aromatics & Vegetables: 1 large onion, finely chopped, 2 cloves garlic, minced, 1-inch piece ginger, grated, 2 medium carrots, diced, 1 red bell pepper, diced, 1 (14 oz / 400 g) can diced tomatoes, 4 cups (1 liter) vegetable broth
- Spices: 2 tbsp olive oil, 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp turmeric, 1 tsp garam masala, 1/2 tsp smoked paprika, 1/2 tsp chili flakes (optional for heat), salt and pepper to taste
- Finishing Touches: 1/2 cup fresh cilantro, chopped, 1 tbsp lemon juice, 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 My family always gathers around the table eagerly anticipating this flavorful meal especially on chilly nights when comfort food is a must.
Serving Suggestions
Serve this lentil curry with naan bread or steamed basmati rice for a complete meal.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Variations
Try swapping out lentils for chickpeas or adding coconut milk for a creamier texture.
Save to Pinterest This hearty lentil curry is a nutritious and delicious way to warm up any day.
Recipe FAQs
- → Can I make this dish gluten-free?
Yes, substitute wheat berries with brown rice or quinoa to keep it gluten-free without compromising texture.
- → What is the best way to adjust the spice level?
Modify the chili flakes amount or omit them entirely for milder flavor; the other spices provide warmth without heat.
- → Can I add other vegetables to this dish?
Absolutely, adding chopped spinach or kale in the last five minutes boosts nutrition and color.
- → How should I reheat leftovers to maintain flavor and texture?
Reheat gently on the stovetop with a splash of broth or water to prevent drying and preserve consistency.
- → What sides pair well with this lentil and wheat dish?
Naan, crusty bread, or a light-bodied wine such as dry Riesling complement the flavors nicely.