Greek Yogurt Lentil Curry (Printer-friendly)
Creamy lentils with aromatic spices and tangy yogurt for a comforting, protein-rich meal.
# What You Need:
→ Lentils
01 - 1 cup dried brown or green lentils, rinsed
02 - 3 cups water
→ Vegetables
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1-inch piece fresh ginger, grated
06 - 1 medium tomato, diced
07 - 1 cup baby spinach (optional)
→ Spices
08 - 1 tablespoon olive oil
09 - 1 teaspoon cumin seeds
10 - 1 teaspoon ground turmeric
11 - 1 teaspoon ground coriander
12 - 1 teaspoon garam masala
13 - 1/2 teaspoon chili powder
14 - 1 teaspoon salt
15 - Freshly ground black pepper to taste
→ Dairy
16 - 1 cup plain Greek yogurt
→ Garnish
17 - Fresh cilantro, chopped
18 - Lemon wedges
# How to Make It:
01 - Combine lentils and water in a medium saucepan. Bring to a boil over high heat, then reduce heat to medium-low and simmer uncovered for 20-25 minutes until tender. Drain any excess water and set aside.
02 - While lentils are cooking, heat olive oil in a large skillet or pot over medium heat. Add cumin seeds and toast for 30 seconds until fragrant, watching carefully to prevent burning.
03 - Add chopped onion to the skillet and sauté for 4-5 minutes until soft and translucent. Stir in garlic and ginger, cooking for 1 minute until fragrant.
04 - Add diced tomato, turmeric, coriander, garam masala, chili powder, salt, and black pepper. Cook for 3-4 minutes, stirring frequently, until tomatoes break down and spices become aromatic.
05 - Add the cooked lentils to the skillet and stir well to incorporate. Cook for 5 minutes over medium heat, allowing flavors to meld. Add a splash of water if the mixture becomes too thick.
06 - Reduce heat to low. Gradually stir in Greek yogurt, adding it slowly and stirring constantly to create a smooth sauce. Heat gently for 2-3 minutes until warmed through, being careful not to boil which can cause curdling. Taste and adjust seasoning as needed.
07 - Stir in baby spinach if using and cook for 1-2 minutes until just wilted. Remove from heat immediately.
08 - Serve hot while fresh, garnished generously with chopped cilantro and accompanied by lemon wedges for squeezing over the top.
# Expert Tips:
01 -
- Ready in under an hour but tastes like it simmered all day
- The yogurt creates an incredibly velvety sauce without any heavy cream
02 -
- Never add Greek yogurt over high heat or it will separate into a grainy mess
- Let the cooked lentils drain well so they do not make the curry too watery
03 -
- Grate the ginger on a microplane so it almost dissolves into the sauce
- Temper the yogurt by mixing in a spoonful of hot sauce before adding it to the pan