# 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 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 turmeric powder
14 - 1 teaspoon garam masala
15 - ½ teaspoon smoked paprika
16 - ½ teaspoon chili flakes (optional)
17 - Salt and black pepper, to taste
→ Finishing Touches
18 - ½ cup fresh cilantro, chopped
19 - 1 tablespoon lemon juice
20 - Greek yogurt or coconut yogurt, for serving (optional)
# Method:
01 - Heat olive oil in a large heavy-bottomed pot over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
02 - Stir in minced garlic and grated ginger, sautéing for 1 minute until fragrant.
03 - Add diced carrots and red bell pepper, cooking for 3 minutes to soften slightly.
04 - Sprinkle cumin, coriander, turmeric, garam masala, smoked paprika, and optional chili flakes over the vegetables. Stir continuously for 1 minute to release aromas.
05 - Add rinsed whole wheat berries and lentils to the pot. Pour in diced tomatoes and vegetable broth, stirring to mix and scrape any browned bits from the bottom.
06 - Bring mixture to a boil, then reduce heat to low. Cover and let simmer for 45–50 minutes until wheat berries and lentils are tender and curry is thickened. Stir occasionally and add extra broth or water if necessary.
07 - Season with salt and black pepper to taste. Stir in lemon juice and half of the chopped cilantro.
08 - Dish out the curry hot, garnished with remaining cilantro and a spoonful of yogurt if desired.
