# 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 tbsp olive oil
11 - 2 tsp ground cumin
12 - 1 tsp ground coriander
13 - 1 tsp turmeric powder
14 - 1 tsp garam masala
15 - 1/2 tsp smoked paprika
16 - 1/2 tsp chili flakes (optional)
17 - Salt and black pepper, to taste
→ Finishing Touches
18 - 1/2 cup fresh cilantro, chopped
19 - 1 tbsp lemon juice
20 - Greek yogurt or coconut yogurt, for serving (optional)
# Steps:
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 ground cumin, coriander, turmeric, garam masala, smoked paprika, and chili flakes into the pot. Stir continuously for 1 minute to toast the spices.
05 - Add whole wheat berries and lentils to the pot. Pour in diced tomatoes and vegetable broth. Stir thoroughly, scraping up any browned bits from the pot's bottom.
06 - Bring the mixture 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 has thickened. Stir occasionally and add additional broth or water if it becomes too thick.
07 - Season with salt and black pepper to taste. Stir in lemon juice and half of the chopped cilantro.
08 - Dish out hot and garnish with the remaining cilantro. Optionally, top with a dollop of Greek or coconut yogurt.
