# 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 (14 oz) can 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
14 - 1 tsp garam masala
15 - 1/2 tsp smoked paprika
16 - 1/2 tsp chili flakes (optional)
17 - Salt and 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)
# 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 aromas.
05 - Add rinsed whole wheat berries and lentils to the pot. Pour in diced tomatoes and vegetable broth. Stir well, scraping any browned bits from the bottom.
06 - Bring mixture to a boil, then reduce heat to low. Cover and simmer gently for 45 to 50 minutes, until wheat berries and lentils are tender and the curry thickens. Stir occasionally and add additional broth or water if necessary.
07 - Season the curry with salt and pepper to taste. Stir in lemon juice and half of the chopped cilantro.
08 - Ladle into bowls, garnish with remaining cilantro and a dollop of yogurt if desired. Serve hot.
