Greek Yogurt Lentil Curry (Print version)

Creamy lentils simmered with aromatic spices and finished with tangy Greek yogurt for a velvety, comforting meal.

# 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 (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

# Method:

01 - Place the lentils and water in a medium saucepan. Bring to a boil, then reduce heat and simmer, uncovered, for 20-25 minutes until the lentils are tender. Drain excess water if needed and set aside.
02 - In a large skillet or pot, heat the olive oil over medium heat. Add cumin seeds and toast for 30 seconds until fragrant.
03 - Add the onion and sauté for 3-4 minutes until translucent. Stir in garlic and ginger; cook for 1 minute.
04 - Add diced tomato and carrot. Cook for 4-5 minutes until softened.
05 - Sprinkle in coriander, turmeric, garam masala, chili powder, black pepper, and salt. Cook for 1 minute, stirring well.
06 - Add the cooked lentils to the skillet. Stir to combine and simmer gently for 5 minutes, allowing flavors to meld.
07 - Remove from heat. Let cool for 2 minutes, then gently fold in the Greek yogurt until creamy.
08 - Add lemon juice and adjust salt if needed. Garnish with fresh cilantro. Serve hot with rice or naan.

# Expert advice:

01 -
  • The Greek yogurt creates this incredible creamy texture without any heavy cream
  • It comes together in under an hour but tastes like it simmered all afternoon
  • The lentils make it protein packed and satisfying without any meat
02 -
  • Let the curry cool slightly before adding the yogurt so it does not separate
  • The yogurt needs to be at room temperature for the smoothest incorporation
  • Taste the curry before adding salt since the spices provide plenty of flavor
03 -
  • Use a potato masher to lightly mash some of the lentils for a thicker, creamier texture
  • Grate the ginger on the finest side of the grater so it melts into the sauce

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