# 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)
# How To Make It:
01 - Heat olive oil in a large heavy-bottomed pot over medium heat. Add chopped onion and cook for 5 minutes until translucent.
02 - Stir in minced garlic and grated ginger; cook 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 optional chili flakes. Stir continuously for 1 minute.
05 - Add rinsed wheat berries and lentils. Pour in diced tomatoes and vegetable broth. Stir well, scraping any browned bits from the pot.
06 - Bring to a boil, then reduce heat to low and cover. Simmer for 45 to 50 minutes, until grains and lentils are tender and liquid is mostly absorbed. Stir occasionally and add more broth or water if needed.
07 - Season with salt and pepper. 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.
