Save 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 favorite in my household for its simple ingredients and comforting taste throughout the cooler months.
Ingredients
- Whole wheat berries: 1 cup, rinsed
- Dried brown or green lentils: 1 cup, rinsed
- Large onion: 1, finely chopped
- Garlic cloves: 2, minced
- Ginger: 1-inch piece, grated
- Medium carrots: 2, 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 (optional): 1/2 tsp
- Salt and pepper: to taste
- Fresh cilantro: 1/2 cup, chopped
- Lemon juice: 1 tbsp
- Greek 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 Sharing this recipe has created many cozy family dinners and joyful memories around 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 hearty lentil curry is a flavorful and nourishing choice that’s simple to prepare any night of the week.
Recipe FAQ
- → Can wheat berries be substituted for gluten-free diets?
Yes, brown rice or quinoa make excellent substitutes to keep the dish gluten-free without sacrificing texture.
- → How do I ensure lentils and wheat berries cook evenly?
Simmer on low heat, stirring occasionally and adding extra broth if needed to achieve tender, well-cooked grains and legumes.
- → What spices give this dish its signature flavor?
Ground cumin, coriander, turmeric, garam masala, and smoked paprika combine to provide warm, aromatic, and slightly smoky notes.
- → Can I add extra vegetables to this dish?
Yes, adding leafy greens like spinach or kale in the last five minutes enhances nutrition and freshness.
- → What accompaniments complement this warm wheat and lentil dish?
Serve with crusty bread, naan, or pair with a light-bodied red wine or dry Riesling for a balanced meal.