Greek Yogurt Lentil Curry (Printable)

Tender lentils simmered with aromatic spices and folded into creamy Greek yogurt for a comforting, protein-rich Indian-inspired dish.

# What You'll 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, letting flavors meld. Add a splash of water if the 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 the yogurt does not curdle. Adjust seasoning as needed.
08 - Stir in spinach until wilted, if using.
09 - Serve hot, garnished with chopped cilantro and lemon wedges.

# Expert Advice:

01 -
  • The Greek yogurt creates this velvety sauce without feeling heavy or weighing you down after eating
  • It comes together in under an hour but tastes like it simmered all afternoon
  • You probably have everything in your pantry right now, making it perfect for those I dont know what to cook nights
02 -
  • The Greek yogurt will curdle if you add it while the curry is boiling or if you dont stir constantly while incorporating it
  • Lentils continue absorbing liquid as they sit, so the curry will thicken up considerably in the refrigerator
  • Tempering the yogurt by mixing a spoonful of the hot curry into it first helps prevent separation when you add it to the pot
03 -
  • Grating the ginger on a microplane means you dont get any fibrous bits in the final curry
  • Letting the spices cook in the oil with the tomatoes, called blooming, releases their essential oils and makes the curry much more flavorful
  • Room temperature yogurt incorporates more smoothly than cold yogurt straight from the fridge

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