# What You'll 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 ginger, grated
06 - 2 medium carrots, diced
07 - 1 red bell pepper, diced
08 - 1 (14 oz) can 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 turmeric
14 - 1 teaspoon garam masala
15 - 1/2 teaspoon smoked paprika
16 - 1/2 teaspoon chili flakes (optional)
17 - Salt and 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)
# How To Make It:
01 - Heat olive oil in a large heavy-bottomed pot over medium heat. Add onion and cook until translucent, about 5 minutes.
02 - Stir in garlic and grated ginger; sauté for 1 minute until fragrant.
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 chili flakes. Stir continuously for 1 minute to release aromas.
05 - Add rinsed whole wheat berries and lentils. Pour in diced tomatoes and vegetable broth. Stir to combine, scraping the bottom to deglaze.
06 - Raise heat to bring to a boil, then reduce to low. Cover and simmer for 45 to 50 minutes until wheat berries and lentils are tender and curry thickens, stirring occasionally and adding extra broth if necessary.
07 - Season with salt and pepper to taste. Stir in lemon juice and half of the chopped cilantro.
08 - Ladle into bowls and garnish with remaining cilantro and a spoonful of yogurt if desired.
