# 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 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 It:
01 - Heat olive oil in a large heavy-bottomed pot over medium heat. Add chopped onion and cook until translucent, approximately 5 minutes.
02 - Incorporate minced garlic and grated ginger, sautéing for 1 minute until fragrant.
03 - Add diced carrots and red bell pepper; cook for 3 minutes, stirring occasionally.
04 - Sprinkle cumin, coriander, turmeric, garam masala, smoked paprika, and optional chili flakes over vegetables. Stir continuously for 1 minute to release aromas.
05 - Add rinsed whole wheat berries and lentils. Pour in diced tomatoes and vegetable broth. Stir well, scraping up any browned bits from the pot base.
06 - Bring mixture to a boil, then reduce heat to low. Cover pot and simmer gently for 45 to 50 minutes, stirring occasionally. Add more broth or water if needed to maintain desired consistency.
07 - Adjust seasoning with salt and pepper. Stir in lemon juice and half of the chopped cilantro.
08 - Ladle into bowls, garnish with remaining cilantro and a dollop of yogurt if preferred. Serve hot.
