Pin It 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 staple in my kitchen as the perfect warming meal during cooler months. The blend of spices and textures never fails to delight my family.
Ingredients
- Whole wheat berries: 1 cup, rinsed
- Dried lentils: 1 cup 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 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 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.
Pin It This recipe always brings our family together at the dinner table, sharing stories and enjoying the hearty flavors.
Pairing Suggestions
Serve with naan or crusty bread to soak up the delicious curry sauce, and pair with a dry Riesling or light-bodied red wine for a complete meal.
Nutritional Information
Each serving provides approximately 410 calories, 7 grams of fat, 71 grams of carbohydrates, and 18 grams of protein, making it a balanced and filling meal.
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
Pin It This lentil curry shines with its simple preparation and complex flavors making it a perfect weeknight favorite.
Recipe FAQs
- → Can I make this dish gluten-free?
Yes, substitute whole wheat berries with gluten-free grains like brown rice or quinoa to maintain texture and nourishment.
- → What spices are essential for the flavor?
Cumin, coriander, turmeric, garam masala, and smoked paprika are key to achieving the dish's warm, aromatic profile.
- → How can I add more vegetables to this meal?
Add chopped spinach or kale during the last 5 minutes of cooking to incorporate extra greens and nutrients.
- → What’s the best way to serve this dish?
Serve hot, garnished with fresh cilantro and a dollop of yogurt. Pair it with naan or crusty bread for a heartier experience.
- → How long does it take to cook the wheat berries and lentils until tender?
Simmer the mixture covered for 45 to 50 minutes, stirring occasionally and adding liquid as needed until tender.