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 when we want something nutritious and satisfying all in one pot.
Ingredients
- Whole wheat berries: 1 cup rinsed
- Lentils: 1 cup dried brown or green, 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: 1/2 tsp optional for heat
- Salt and pepper: to taste
- Fresh cilantro: 1/2 cup chopped
- Lemon juice: 1 tbsp
- Greek 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 Preparing this curry always brings my family together around a table filled with warmth and laughter.
Notes
Serve with naan or crusty bread for a heartier meal Pair with a dry Riesling or light-bodied red wine
Tools Needed
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
Save to Pinterest This lentil curry is sure to become a staple in your recipe book offering healthy nutrition and comforting flavor.
Recipe FAQs
- → Can wheat berries be substituted for a gluten-free option?
Yes, brown rice or quinoa can be used instead of wheat berries to make the dish gluten-free without compromising texture.
- → What spices give this dish its flavor?
Cumin, coriander, turmeric, garam masala, smoked paprika, and optional chili flakes create a warm and aromatic spice profile.
- → How can I add more greens to this meal?
Adding chopped spinach or kale during the last 5 minutes of cooking provides extra nutrients and fresh color.
- → What is the best way to serve this dish?
Serve hot, garnished with fresh cilantro and a spoonful of yogurt or coconut yogurt for creaminess and balance.
- → Can this dish be paired with any beverages?
A dry Riesling or a light-bodied red wine complements the warm spices and hearty textures well.