# Ingredient List:
→ 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)
# Steps:
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 ground cumin, coriander, turmeric, garam masala, smoked paprika, and chili flakes. Stir and cook for 1 minute to release the spices’ aroma.
05 - Add rinsed wheat berries and lentils to the pot. Pour in diced tomatoes with their juices 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 for 45 to 50 minutes, stirring occasionally. Add additional broth or water if mixture becomes too thick.
07 - Season with salt and pepper to taste. Stir in lemon juice and half of the chopped cilantro.
08 - Ladle into bowls and garnish with remaining cilantro. Add a dollop of Greek or coconut yogurt if desired.
