# What You'll Need:
→ Grains & Legumes
01 - 1 cup whole wheat berries, rinsed
02 - 1 cup dried brown or green lentils, rinsed
→ Aromatics & Vegetables
03 - 1 large onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1-inch piece fresh ginger, grated
06 - 2 medium carrots, diced
07 - 1 red bell pepper, diced
08 - 1 can (14 oz) diced tomatoes
09 - 4 cups vegetable broth
→ Spices
10 - 2 tablespoons olive oil
11 - 2 teaspoons ground cumin
12 - 1 teaspoon ground coriander
13 - 1 teaspoon ground turmeric
14 - 1 teaspoon garam masala
15 - 1/2 teaspoon smoked paprika
16 - 1/2 teaspoon chili flakes (optional)
17 - Salt and black pepper, to taste
→ Finishing Touches
18 - 1/2 cup fresh cilantro, chopped
19 - 1 tablespoon lemon juice
20 - Greek yogurt or coconut yogurt, for serving (optional)
# How To Make It:
01 - Heat olive oil in a large heavy-bottomed pot over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
02 - Stir in minced garlic and grated ginger, sautéing for 1 minute until aromatic.
03 - Add diced carrots and red bell pepper, cooking for 3 minutes to soften.
04 - Incorporate ground cumin, coriander, turmeric, garam masala, smoked paprika, and chili flakes. Stir continuously for 1 minute to release their fragrance.
05 - Add rinsed whole wheat berries and lentils. Pour in diced tomatoes and vegetable broth, stirring to combine and deglazing the pot.
06 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 45–50 minutes, until wheat berries and lentils are tender and the curry thickens, stirring occasionally and adding more broth or water as needed.
07 - Adjust seasoning with salt and black pepper. Stir in lemon juice and half of the chopped cilantro.
08 - Ladle into bowls and garnish with remaining cilantro. Add a dollop of Greek or coconut yogurt if desired.
