Greek Yogurt Lentil Curry (Printable)
Creamy lentils simmered with aromatic Indian spices and tangy Greek yogurt create this satisfying vegetarian comfort dish.
# 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
→ 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
# Directions:
01 - Combine 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 necessary 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 4-5 minutes until soft and translucent.
04 - Stir in garlic and ginger. Cook for 1 minute until fragrant.
05 - Add diced tomato, turmeric, coriander, garam masala, chili powder, salt, and pepper. Cook for 3-4 minutes until tomatoes break down and spices are aromatic.
06 - Add cooked lentils to the skillet. Stir to combine and cook for 5 minutes, letting flavors meld. Add a splash of water if the mixture is too thick.
07 - Reduce heat to low. Gradually add Greek yogurt, stirring constantly to create a creamy sauce. Heat gently for 2-3 minutes, ensuring the yogurt does not curdle. Adjust seasoning as needed.
08 - Stir in spinach until wilted. Serve hot, garnished with chopped cilantro and lemon wedges.
# Expert Tips:
01 -
- The Greek yogurt creates this impossibly creamy texture without any heavy cream
- It comes together in under an hour but tastes like it simmered all day
- The lentils make it substantial enough that even meat lovers dont miss anything
02 -
- Never add Greek yogurt over high heat or it will separate into grainy disappointments
- Letting the cumin seeds toast in oil before anything else is what makes your kitchen smell like an Indian restaurant
- The curry tastes even better the next day, so dont hesitate to make it ahead
03 -
- Grate your ginger against the grain to get long, flavorful strands instead of tough fibrous bits
- Temper your yogurt by stirring in a spoonful of hot curry before adding it to the pot
- Taste and adjust your salt after the yogurt is added since dairy mutes seasoning