Greek Yogurt Lentil Curry (Printable)
Creamy lentils simmered with aromatic spices and finished with tangy Greek yogurt for a wholesome, protein-rich meal.
# What You 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
# How To Cook:
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 Tips:
01 -
- The Greek yogurt creates this incredible velvety texture that coconut milk never quite achieves
- It comes together in under an hour but tastes like it simmered all afternoon
02 -
- Cold yogurt into hot curry will curdle instantly. Let the curry cool slightly and warm the yogurt to room temperature first
- Once you add the yogurt, dont let it come to a boil again. Gentle heat only or the texture will break
03 -
- Use fullfat Greek yogurt if you can. Lowfat works but the texture and richness suffer noticeably
- Grating ginger on a microplane yields a fine paste that incorporates seamlessly. No fibrous strings