# 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 tablespoons olive oil
11 - 2 teaspoons ground cumin
12 - 1 teaspoon ground coriander
13 - 1 teaspoon turmeric powder
14 - 1 teaspoon garam masala
15 - 1/2 teaspoon smoked paprika
16 - 1/2 teaspoon chili flakes (optional)
17 - Salt and black pepper, to taste
→ Finishing Touches
18 - 1/2 cup fresh cilantro, chopped
19 - 1 tablespoon 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 finely 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 to soften.
04 - Sprinkle in ground cumin, coriander, turmeric, garam masala, smoked paprika, and chili flakes. Stir continuously for 1 minute to release aromas.
05 - Add rinsed wheat berries and lentils to the pot. Pour in diced tomatoes and vegetable broth. Stir to blend all ingredients, scraping up 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 until wheat berries and lentils are tender and the curry thickens. Stir occasionally, adding more broth or water if necessary.
07 - Season with salt and black pepper. Stir in lemon juice and half of the chopped cilantro.
08 - Dish out the curry hot, garnished with the remaining cilantro and an optional dollop of Greek or coconut yogurt.
