# 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 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 turmeric
14 - 1 teaspoon garam masala
15 - ½ teaspoon smoked paprika
16 - ½ teaspoon chili flakes (optional)
17 - Salt and pepper, to taste
→ Finishing Touches
18 - ½ cup fresh cilantro, chopped
19 - 1 tablespoon lemon juice
20 - Greek yogurt or coconut yogurt, for serving (optional)
# Directions:
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; sauté for 1 minute until fragrant.
03 - Add diced carrots and red bell pepper; cook for 3 minutes, stirring occasionally.
04 - Sprinkle in cumin, coriander, turmeric, garam masala, smoked paprika, and chili flakes. Stir continuously for 1 minute to release flavors.
05 - Add rinsed wheat berries and lentils to the pot. Pour in diced tomatoes and vegetable broth. Stir to combine, scraping the bottom to release any browned bits.
06 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 45 to 50 minutes until wheat berries and lentils are tender and the curry has thickened. Stir occasionally; add more broth or water if necessary.
07 - Season with salt and pepper to taste. Stir in lemon juice and half of the chopped cilantro.
08 - Dish the curry into bowls, garnish with remaining cilantro and a dollop of Greek or coconut yogurt if desired. Serve hot.
