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 recipe has become a favorite for cozy dinners after long days. The blend of wheat berries and lentils creates a hearty texture that everyone loves.
Ingredients
- Whole wheat berries: 1 cup, rinsed
- Dried brown or green lentils: 1 cup, rinsed
- Large onion: 1, 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 to 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 My family loves gathering around this curry, sharing stories, and enjoying the warming flavors together.
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, chef's 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 nourishing, flavorful dish that’s easy to customize and perfect for cozy nights in.
Your Questions Answered
- → Can I make this without wheat berries?
Yes, substitute wheat berries with brown rice or quinoa for a gluten-free alternative that maintains texture and substance.
- → How do I adjust the spice level?
Omit or reduce chili flakes for a milder flavor; increase them if you prefer more heat. The blend of ground spices can also be tweaked to taste.
- → What cooking method is best to avoid sticking?
Use a heavy-bottomed pot or Dutch oven, stirring occasionally during simmering to prevent grains or lentils from sticking and ensure even cooking.
- → Can greens be added?
Yes, stirring in chopped spinach or kale during the last five minutes of cooking adds color and nutrients without compromising texture.
- → What pairs well with this dish?
Serve with naan or crusty bread to soak up the sauce, and consider a dry Riesling or light-bodied red wine as a complementary beverage.
- → How can I make this dish creamier?
Add a spoonful of Greek or coconut yogurt before serving to introduce a cooling creaminess that balances spices and richness.