I took the advice of some of the other reviewers and reduced the amount of water- 4 cups would indeed have been too much. However, I found that 2 cups was not quite enough- by the time the water was all absorbed, the lentils were still a bit tough, so I would recommend 2.5-3 cups. I imagine that 3 cups would give you a bit more of a soupy consistency (great over bowls of rice). I also took the advice to increase the amount of the spices, and I doubled everything except the cayenne (my husband is a bit sensitive to spicy dishes). However, I would have enjoyed even more flavor, so I would consider adding a bit more of the other spices, too. We added a squeeze of lemon just before eating, which was tasty. I have also heard that adding salt to uncooked lentils can make them tough, so I waited until closer to the end of their cook time to add salt.

Reviewed On: Oct. 12, 2008

I thought the flavor was okay, though I would reduce the amount of water to make it a little less runny. I also enjoyed adding a little worcestershire sauce (about 1-2 tsp).

Reviewed On: Apr. 8, 2008

We tried this recipe tonight, and for a little twist added some lemon juice. The only thing I wasn't thrilled with was that the sauce didn't turn out as thick as I thought it might. Otherwise, it was incredibly tasty!

Reviewed On: Nov. 12, 2007