Save to Pinterest 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 recipe has become a family favorite for chilly evenings and always fills the house with incredible aromas that welcome everyone to the table.
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 to Pinterest This dish always brings us together around the dinner table with warm smiles and full hearts.
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.
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This lentil curry is a versatile and satisfying dish that you can customize to your taste and dietary needs.
Recipe Q&A
- → How long does it take to cook wheat berries and lentils together?
Simmering for 45 to 50 minutes allows the wheat berries and lentils to soften fully and absorb flavors.
- → Can I substitute wheat berries for a gluten-free grain?
Yes, brown rice or quinoa can be used as gluten-free alternatives with similar cooking methods.
- → What spices provide the key flavors in this dish?
Cumin, coriander, turmeric, garam masala, and smoked paprika create the warm, aromatic spice profile.
- → How to add more vegetables to this meal?
Chopped spinach or kale stirred in during the last 5 minutes add fresh greens without altering cooking time.
- → What can I serve alongside for a complete meal?
Crusty bread or naan complement the dish well, soaking up the flavorful sauce for a satisfying experience.