Pin to Board 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.
I remember making this curry on a chilly evening and enjoying the warm flavors with my family, creating a cozy atmosphere at the dinner table.
Ingredients
- Whole wheat berries: 1 cup, rinsed
- Dried brown or green lentils: 1 cup, 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 (optional for heat): 1/2 tsp
- Salt and pepper: to taste
- Fresh cilantro: 1/2 cup, chopped
- Lemon juice: 1 tbsp
- Greek 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 to Board This recipe always brings my family together around the table, enjoying comforting food and warm conversations.
Serving Suggestions
Serve with naan bread or crusty bread to soak up the curry. Pair with a dry Riesling or a light-bodied red wine for a perfect 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 possible allergens.
Nutritional Information
Per serving: Calories 410, Total Fat 7 g, Carbohydrates 71 g, Protein 18 g.
Pin to Board 
This warm lentil curry is the perfect dish to spice up your weeknight dinners with hearty nutrition and comforting flavors.
Common Questions
- → Can wheat berries be substituted for gluten-free options?
Yes. Brown rice or quinoa work well as gluten-free substitutes in this dish.
- → How long should the curry simmer for optimal texture?
Simmer covered for 45–50 minutes until wheat berries and lentils are tender and the sauce thickens.
- → What spices provide the core flavor profile?
Cumin, coriander, turmeric, garam masala, and smoked paprika build a warm, aromatic foundation.
- → Is it necessary to use yogurt for serving?
Yogurt is optional but adds a creamy contrast; coconut yogurt is suitable for dairy-free preferences.
- → Can additional vegetables be added to the curry?
Yes. Chopped spinach or kale can be stirred in during the last 5 minutes for extra greens.
- → What are good beverage pairings for this dish?
Light-bodied reds or dry Rieslings complement the spiced flavors nicely.