Greek Yogurt Lentil Curry (Printable)
Creamy lentils infused with aromatic spices and tangy Greek yogurt create this protein-packed Indian-inspired 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 - ½ teaspoon chili powder
14 - 1 teaspoon salt
15 - Freshly ground black pepper
→ Dairy
16 - 1 cup plain Greek yogurt
→ Garnish
17 - Fresh cilantro, chopped
18 - Lemon wedges
# Steps:
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 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 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 mixture is too thick.
07 - Reduce heat to low. Gradually add Greek yogurt while stirring constantly to create a creamy sauce. Heat gently for 2–3 minutes, ensuring yogurt does not curdle. Adjust seasoning as needed.
08 - Stir in spinach until wilted.
09 - Serve hot, garnished with chopped cilantro and lemon wedges.
# Expert Advice:
01 -
- The creamy yogurt sauce transforms ordinary lentils into something that feels restaurant-worthy
- It comes together in under an hour but tastes like it simmered all afternoon
02 -
- Always add the yogurt off the heat or at the lowest setting possible to prevent curdling
- Letting the spices toast in oil before adding liquid is what transforms them from dusty to vibrant
03 -
- Rinse your lentils thoroughly before cooking to remove any debris or bitterness
- Let the curry rest for 5 minutes off the heat before serving to let the flavors fully marry