Pin it 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 comforting flavors and easy preparation.
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
- Carrots: 2 medium, diced
- Red bell pepper: 1, diced
- Diced tomatoes: 1 can 14 oz or 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, 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.
Pin it This recipe always brings my family together, creating warm and joyful moments around the dinner table.
Notes
For a gluten free version, substitute wheat berries with brown rice or quinoa. Add chopped spinach or kale in the last 5 minutes for extra greens. 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.
Pin it 
This delicious lentil curry is a warm embrace in a bowl perfect for chilly evenings and meal prepping alike.
Recipe FAQ
- → How long does the dish take to cook?
Total cooking time is about 50 minutes of simmering after a brief sautéing stage, making a total of around 1 hour 10 minutes including prep.
- → Can wheat berries be substituted?
Yes, for a gluten-free option, you can replace wheat berries with brown rice or quinoa without compromising texture.
- → What spices give this dish its flavor?
Ground cumin, coriander, turmeric, garam masala, smoked paprika, and optional chili flakes create a warm, layered spice profile.
- → How can I increase the vegetable content?
Adding chopped spinach or kale in the last 5 minutes of cooking provides extra greens and nutrients without altering cooking time significantly.
- → What pairs well with this hearty dish?
Serve alongside naan bread or crusty loaves, and consider light-bodied red wines or dry Rieslings to complement flavors.
- → Is this dish suitable for vegetarians?
Yes, this wholesome blend of grains, legumes, and spices fits vegetarian diets, with an option for dairy or coconut yogurt toppings.