# 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 fresh ginger, grated
06 - 2 medium carrots, diced
07 - 1 red bell pepper, diced
08 - 1 can (14 oz) 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 freshly ground 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:
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, sautéing for 1 minute until fragrant.
03 - Add diced carrots and red bell pepper, cooking for 3 minutes to soften.
04 - Sprinkle in cumin, coriander, turmeric, garam masala, smoked paprika, and optional chili flakes; stir continuously for 1 minute to release aromas.
05 - Add wheat berries and lentils to the pot. Pour in diced tomatoes and vegetable broth. Stir to combine and scrape 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 necessary to maintain consistency.
07 - Season with salt and pepper. Stir in lemon juice and half of the chopped cilantro.
08 - Dish warm portions garnished with remaining cilantro and a spoonful of yogurt if desired.
