Save to Pinterest 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.
This dish has become a family favorite for cozy dinners during cold months.
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 yogurt 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.
Save to Pinterest This recipe always sparks joy when we gather around the table to eat together.
Serving Suggestions
Serve with naan or crusty bread for a heartier meal and pair with a dry Riesling or light-bodied red wine.
Required Tools
Large heavy-bottomed pot or Dutch oven, chefs knife, cutting board, wooden spoon
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 cross-contamination or hidden allergens.
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This is the perfect comfort food when you want a filling yet nutritious meal.
Recipe Q&A
- → Can I make this dish gluten-free?
Yes, substitute wheat berries with brown rice or quinoa for a gluten-free option without compromising texture.
- → How do I adjust the spice level?
Omit or reduce chili flakes to soften heat; smoked paprika and garam masala add depth without intense spiciness.
- → What can I serve alongside this dish?
It pairs well with naan, crusty bread, or a light-bodied red wine like a dry Riesling for a complete meal.
- → Can I add extra vegetables?
Yes, spinach or kale can be stirred in during the last few minutes of cooking for added greens.
- → Is it suitable for a vegetarian diet?
Absolutely, this meal is vegetarian and high in fiber, providing hearty nourishment without animal products.