Greek Yogurt Lentil Curry (Printable)

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

# 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

# How-To Steps:

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 adds a luxurious creaminess without any heavy cream, making each bite feel indulgent yet light
  • One pot creates a complete protein meal that actually keeps you satisfied for hours
02 -
  • Always let the curry cool for at least 2 minutes before stirring in the yogurt, or it may curdle and separate
  • Full-fat Greek yogurt creates the most stable and luxurious sauce, though low-fat works in a pinch
03 -
  • Toast your spices in a dry pan before adding oil for even deeper flavor development
  • Grate ginger against the grain to avoid tough fibers in your finished dish

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