Greek Yogurt Lentil Curry (Print Page)

Creamy lentil curry with Greek yogurt and 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 (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. If the mixture is too thick, add a splash of water.
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. Serve hot, garnished with chopped cilantro and lemon wedges.

# Expert Tips:

01 -
  • The Greek yogurt creates this velvety sauce that feels indulgent but keeps it light enough for a weeknight
  • You probably have everything in your pantry already, making it perfect for those what should I make for dinner moments
  • Its one of those rare dishes that actually tastes better the next day, so leftovers are a gift not a chore
02 -
  • The most common mistake is adding the yogurt over high heat, which causes it to separate and ruins that gorgeous creamy texture
  • If your curry looks too thick, add water one tablespoon at a time rather than pouring in a bunch at once
03 -
  • Rinse your lentils until the water runs clear, this removes any dust and bitterness that can muddy the final flavor
  • Don't skip toasting the cumin seeds, that 30 seconds makes more difference than almost any other step in the recipe

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