Pin This 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 favorite for cozy family dinners especially on chilly evenings.
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 (14 oz / 400 g) can
- 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
- 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 This Our family loves gathering around this curry with warm naan bread to share stories and laughter.
Notes
For a gluten-free version substitute wheat berries with brown rice or quinoa. 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.
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This lentil curry is perfect for meal prep and tastes even better the next day.
Recipe FAQs
- → Can I use different lentils for this curry?
Yes, brown or green lentils work best for texture and cooking time, but red lentils may break down more and create a stew-like consistency.
- → How can I make this dish gluten-free?
Replace wheat berries with gluten-free grains like brown rice or quinoa to maintain the hearty texture without gluten.
- → Is it possible to add more vegetables?
Absolutely, chopped spinach or kale added during the last 5 minutes of cooking enhances flavor and nutrition.
- → What type of oil is best for sautéing the spices?
Olive oil is recommended for its mild flavor and health benefits, but you can substitute with vegetable or coconut oil as preferred.
- → How spicy is this dish, and can I adjust it?
The chili flakes add optional mild heat; adjust or omit them to suit your spice preference.
- → What should I serve this with?
This dish pairs well with naan, crusty bread, or a light-bodied dry Riesling or red wine for a complete meal.