Greek Yogurt Lentil Curry (Printable)
Creamy lentils spiced with aromatic Indian flavors, enriched with tangy Greek yogurt for a velvety texture.
# What You'll Need:
→ 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
→ Finishing & Garnish
16 - 1 cup plain Greek yogurt
17 - 2 tablespoons fresh cilantro, chopped
18 - Juice of half a lemon
# How to Make It:
01 - Place lentils and water in a medium saucepan. Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes until tender. Drain excess water if needed 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.
03 - Add chopped onion and sauté for 3-4 minutes until translucent. Stir in minced garlic and grated ginger; cook for 1 minute until fragrant.
04 - Add diced tomato and carrot to the skillet. Cook for 4-5 minutes until vegetables are softened.
05 - Sprinkle in ground coriander, turmeric, garam masala, chili powder, black pepper, and salt. Cook for 1 minute while stirring constantly to bloom the spices.
06 - Add cooked lentils to the skillet. Stir well to combine and simmer gently for 5 minutes, allowing flavors to meld together.
07 - Remove from heat and let cool for 2 minutes. Gently fold in Greek yogurt until fully incorporated and creamy.
08 - Add fresh lemon juice and adjust salt to taste. Garnish with chopped cilantro and serve hot with rice or naan bread.
# Expert Advice:
01 -
- The Greek yogurt creates this impossibly silky texture without any heavy cream
- You probably have everything in your pantry right now
- It reheats beautifully for lunch the next day
02 -
- Always let the curry cool slightly before adding Greek yogurt or it might separate
- The Greek yogurt needs to be at room temperature for the smoothest result
- This curry tastes even better the next day as the spices deepen
03 -
- Rinse your lentils thoroughly before cooking to remove any debris or bitterness
- If the curry seems too thick after adding yogurt, a splash of water or vegetable broth brings it to the perfect consistency