# 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 fresh 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 pepper, to taste
→ Finishing Touches
18 - 1/2 cup fresh cilantro, chopped
19 - 1 tablespoon fresh lemon juice
20 - Greek yogurt or coconut yogurt, for serving (optional)
# Directions:
01 - Heat olive oil in a large heavy-bottomed pot over medium heat. Add chopped onion and cook for about 5 minutes until translucent.
02 - Stir in minced garlic and grated ginger, cooking for one minute until fragrant.
03 - Add diced carrots and red bell pepper, cooking for three minutes while stirring occasionally.
04 - Sprinkle ground cumin, coriander, turmeric, garam masala, smoked paprika, and optional chili flakes over the vegetables. Stir continuously for one minute to release aromas.
05 - Add rinsed whole wheat berries and lentils to the pot. Pour in diced tomatoes and vegetable broth, stirring 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 until wheat berries and lentils are tender and the liquid has thickened. Stir occasionally and add more broth or water if needed.
07 - Season with salt and pepper to taste. Stir in lemon juice and half of the chopped cilantro.
08 - Serve hot, garnished with remaining cilantro and a dollop of yogurt if desired.
