# Ingredient List:
→ 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 turmeric powder
14 - 1 teaspoon garam masala
15 - 1/2 teaspoon smoked paprika
16 - 1/2 teaspoon chili flakes (optional)
17 - Salt and freshly ground 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 Prepare:
01 - Heat olive oil in a large heavy-bottomed pot over medium heat. Add chopped onion and cook until translucent, approximately 5 minutes.
02 - Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
03 - Incorporate diced carrots and red bell pepper; cook for 3 minutes until slightly softened.
04 - Sprinkle ground cumin, coriander, turmeric, garam masala, smoked paprika, and optional chili flakes over the vegetables. Stir continuously for 1 minute to release flavors.
05 - Add rinsed whole wheat berries and lentils. Pour in diced tomatoes with their juice and vegetable broth. Stir thoroughly, scraping any browned bits from the pot bottom.
06 - Bring mixture to a boil. Reduce heat to low, cover, and simmer for 45 to 50 minutes until wheat berries and lentils are tender and the curry thickens, stirring occasionally and adjusting liquid if necessary.
07 - Season with salt and pepper to taste. Stir in lemon juice and half of the chopped cilantro.
08 - Serve hot, garnished with remaining cilantro and a spoonful of yogurt if desired.
