Pin It 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 recipe quickly became a family favorite because of its rich flavors and comforting texture. I often make it on chilly evenings when we want something hearty yet nutritious.
Ingredients
- Whole wheat berries: 1 cup, rinsed
- Dried brown or green lentils: 1 cup, rinsed
- Large onion: 1, finely chopped
- Garlic: 2 cloves, minced
- Ginger: 1-inch piece, grated
- Carrots: 2 medium, diced
- Red bell pepper: 1, diced
- Diced tomatoes: 1 (14 oz / 400 g) can
- 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: 1/2 tsp (optional for heat)
- 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 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 It This dish always brings everyone to the table, sharing stories over its comforting flavors and warmth.
Serving Suggestions
Serve this lentil curry with naan bread or steamed basmati rice for a complete meal.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Variations
Try adding coconut milk for a creamier texture or swap vegetables to suit your pantry.
Pin It 
Enjoy this hearty lentil curry as a wholesome comfort meal that’s both nourishing and delicious.
Recipe FAQs
- → Can I use other grains instead of wheat berries?
Yes, brown rice or quinoa work well as gluten-free alternatives, maintaining a hearty texture.
- → How long does the cooking process take?
After prep, simmering wheat berries and lentils takes about 45–50 minutes until tender.
- → What spices give the dish its flavor?
A combination of cumin, coriander, turmeric, garam masala, smoked paprika, and optional chili flakes creates the warm, aromatic profile.
- → Can I add greens to this dish?
Yes, adding chopped spinach or kale in the last 5 minutes of cooking brightens the dish with fresh greens.
- → What garnishes enhance the flavors?
Fresh cilantro and a touch of lemon juice add brightness, while a dollop of yogurt provides creaminess.