Greek Yogurt Lentil Curry (Printable)

Creamy lentils simmered with aromatic spices and finished with tangy Greek yogurt for a rich, satisfying vegetarian meal.

# Ingredient List:

→ Lentils

01 - 1 cup dried brown or green lentils, rinsed
02 - 3 cups water

→ Vegetables & Aromatics

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 small carrot, diced
08 - 1 tablespoon olive oil

→ Spices

09 - 1 teaspoon cumin seeds
10 - 1 teaspoon ground coriander
11 - 1 teaspoon ground turmeric
12 - 1 teaspoon garam masala
13 - 1/2 teaspoon chili powder
14 - 1/2 teaspoon ground black pepper
15 - 1 teaspoon salt, or to taste

→ Finishing & Garnish

16 - 1 cup plain Greek yogurt, full-fat or low-fat
17 - 2 tablespoons fresh cilantro, chopped
18 - Juice of half a lemon

# How to Make:

01 - Combine lentils and water in a medium saucepan. Bring to a boil over high heat, then reduce to medium-low and simmer uncovered for 20 to 25 minutes until lentils are tender. Drain any excess water and set aside.
02 - Heat olive oil in a large skillet or pot over medium heat. Add cumin seeds and toast for 30 seconds until fragrant, stirring constantly to prevent burning.
03 - Add chopped onion to the skillet and sauté for 3 to 4 minutes until translucent and softened. Stir in minced garlic and grated ginger; cook for 1 minute until fragrant.
04 - Stir in diced tomato and carrot. Cook for 4 to 5 minutes, stirring occasionally, until vegetables begin to soften and release their moisture.
05 - Sprinkle coriander, turmeric, garam masala, chili powder, black pepper, and salt over the vegetable mixture. Cook for 1 minute, stirring continuously to toast the spices and prevent scorching.
06 - Add the cooked lentils to the skillet and stir well to incorporate with the spiced vegetable base. Simmer gently over low heat for 5 minutes, allowing flavors to meld together.
07 - Remove the skillet from heat and let cool for 2 minutes. Gently fold in Greek yogurt until fully incorporated and the curry achieves a creamy, velvety consistency.
08 - Stir in fresh lemon juice and taste for seasoning, adjusting salt if needed. Sprinkle with chopped cilantro and serve hot accompanied by basmati rice or warm naan bread.

# Helpful Tips:

01 -
  • The Greek yogurt creates the silkiest, most luxurious curry base without any heavy cream
  • It comes together in under an hour but tastes like it simmered all afternoon
  • Leftovers actually taste better the next day as the spices deepen and mingle
02 -
  • Always let the curry cool slightly before adding Greek yogurt or it might separate and curdle
  • Tempering the yogurt with a spoonful of hot curry first helps it incorporate smoothly
03 -
  • Rinse your lentils thoroughly until the water runs clear to remove any dust or debris
  • Grating ginger on a microplane gives you the most flavor without any fibrous strings

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