I made a half batch of this, and it will be a regular around these parts now because it's delicious! I used this as a base- I changed a lot in this recipe- the biggest was the lack of crust. I used a sheet of puffed pastry and draped it into a 10 inch cast iron skillet which turned out beautifully! For the onions I caramelized them in the same skillet I would be making the lentils in with some white wine, salt and black pepper; I'm very glad I did because it gave the onions more flavor and cooked though out nicely. I added some corn to it, used canned tomatoes, instead of italian seasoning, I used parsley, oregano, thyme and some sage, which was very inviting and delicious. I placed the onions into a separate bowl once caramelized and then cooked my lentils in chicken stock adding water when needed, added broccoli, and poured that into the onion bowl with the rest of the veggies. I shredded some aged white cheddar and some le gruyere for the cheese and it was marvelous! The half batch fed my husband and I for dinner and now we have just enough for breakfast in the morning. It all fits nicely in the 10 in skillet... I'm going to make this again, and keep experimenting with it as I go. Good base, but as others have said, it sounds a little bland alone.

Reviewed On: Jan. 7, 2010

Very delicious! Cooks well, very savory and delicious! Made with some oven baked red potatoes and some sauteed green beans. Yummo!

Reviewed On: Dec. 7, 2009

It is very delicious! My husband loves this dish now. I do not put in the peas (I'm not a pea fan) but I threw in some frozen spinach and it was just as delicious! I found it to me a little too mild, so I kicked up the spices by double and added a little fennel seed into the recipe. It turned out superb! We had this with basmati rice and garlic nan.

Reviewed On: Oct. 29, 2009