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 dish has become a family favorite for chilly evenings because it fills the kitchen with inviting aromas and provides lasting comfort.
Ingredients
- Whole wheat berries: 1 cup, rinsed
- Dried brown or green lentils: 1 cup, rinsed
- Onion: 1 large, finely chopped
- Garlic: 2 cloves, minced
- Ginger: 1-inch piece, grated
- Carrots: 2 medium, 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: 1/2 tsp optional for heat
- Salt and pepper: to taste
- Fresh cilantro: 1/2 cup, chopped
- Lemon juice: 1 tbsp
- 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 Our family gathers around this dish frequently especially during colder months sharing stories and warmth over each serving.
Serving Suggestions
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
Nutritional Information
Calories 410 Total Fat 7 g Carbohydrates 71 g Protein 18 g per serving
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This warm hearty lentil curry is perfect for nourishing the body and soul with deliciously simple ingredients.
Recipe FAQs
- → Can I make this dish gluten-free?
Yes, substitute wheat berries with brown rice or quinoa to avoid gluten while keeping the texture hearty.
- → How can I add more vegetables?
Stir in chopped spinach or kale during the last 5 minutes of cooking for extra greens and nutrients.
- → What spices give this dish its flavor?
Cumin, coriander, turmeric, garam masala, and smoked paprika create a warm, aromatic profile that complements the grains and lentils.
- → Is this suitable for vegetarians?
Absolutely, this dish uses vegetable broth and plant-based ingredients making it ideal for vegetarian diets.
- → What pairings work well with this dish?
Serve alongside naan or crusty bread, and pair with a dry Riesling or a light-bodied red wine for a complete meal.