Greek Yogurt Lentil Curry (Printable)
Creamy lentils spiced with turmeric, coriander, and garam masala, finished with tangy Greek yogurt for a rich vegetarian main 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 (optional)
→ 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 - ½ teaspoon chili powder (adjust to taste)
14 - 1 teaspoon salt (to taste)
15 - Freshly ground black pepper, to taste
→ Dairy
16 - 1 cup plain Greek yogurt (whole or low-fat)
→ 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 to the skillet. 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 become aromatic.
06 - Add the cooked lentils to the skillet. Stir to combine and cook for 5 minutes, allowing flavors to meld. Add a splash of water if the mixture is too thick.
07 - Reduce heat to low. Add Greek yogurt gradually, 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 (if using). Serve hot, garnished with chopped cilantro and lemon wedges.
# Expert Tips:
01 -
- The Greek yogurt creates this velvety sauce that feels luxurious but is actually pretty good for you
- It comes together in under an hour but tastes like it simmered all day
- You can easily double it and the leftovers actually taste better the next day
02 -
- Always reduce the heat completely before adding the Greek yogurt, or it will separate into grainy bits
- Letting the spices toast in the oil for that brief minute makes a huge difference in depth
- Lentils continue absorbing liquid, so if you're meal-prepping this, save some water to thin it when reheating
03 -
- Temper your yogurt by mixing a small amount of hot curry into it first, then stir the warm mixture back into the pot
- Use whole milk Greek yogurt if you want the richest, most velvety texture