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.
I first served this lentil curry on a chilly evening and it quickly became a family favorite, appreciating the hearty texture and warming spices.
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 Serving this curry with naan bread always makes for a cozy family dinner.
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.
Save 
This hearty lentil curry is the perfect way to enjoy a filling and flavorful meal any night of the week.
Recipe Q&A
- → What type of lentils work best in this dish?
Brown or green lentils hold their shape well and provide a nice texture when cooked with wheat berries in this dish.
- → Can I substitute wheat berries for a gluten-free option?
Yes, brown rice or quinoa make excellent gluten-free alternatives while maintaining a hearty texture.
- → How can I adjust the spice level?
Omit or reduce chili flakes for milder heat, or add extra chili flakes or fresh chili for more spice.
- → Is it possible to add greens to this meal?
Yes, stirring in chopped spinach or kale during the last five minutes of cooking adds vibrant greens and extra nutrition.
- → What can I serve alongside this dish?
This curry pairs well with naan bread or crusty bread and complements light-bodied red wines or a dry Riesling.