Greek Yogurt Lentil Curry (Printable)
Tender lentils in a creamy yogurt sauce with aromatic spices, ready in under an hour.
# 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 to taste
→ Dairy
16 - 1 cup plain Greek yogurt
→ Garnish
17 - Fresh cilantro, chopped
18 - Lemon wedges
# How-To 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 any excess water 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 become aromatic.
06 - Add cooked lentils to the skillet. Stir to combine and cook for 5 minutes to let 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. Serve hot, garnished with chopped cilantro and lemon wedges.
# Expert Tips:
01 -
- The Greek yogurt creates an incredibly creamy sauce without the heaviness of cream or coconut milk
- It comes together in under an hour but tastes like it simmered all day
- This is one of those rare healthy meals that actually feels indulgent and satisfying
02 -
- Adding Greek yogurt while the heat is too high will cause it to curdle, so always reduce to low and stir constantly
- Toasting cumin seeds in oil releases their essential oils and creates a depth you cannot get from ground cumin
- The spinach should be added at the very end just to wilt, otherwise it loses its bright green color
03 -
- Temper the yogurt by mixing a small amount of the hot curry into it before adding to the pan to prevent curdling
- For a dairy-free version, coconut yogurt works beautifully though it will add a slight coconut flavor