Wow! Awesome recipe. I didnt have yellow peppers so I left them out. The fruit I was using was perfectly ripe, so I didnt use the sugar either, but otherwise I did the recipe exactly as is and it rocks!!!

Reviewed On: Aug. 28, 2009

I played with all of the volumes on each ingredient. I think this is a fantastic recipe, you just need to play with the ingredients to get the flavour you like best. I did notice that its much better after resting for an hour in the fridge, but after 3 hours, it starts to get a little soggy. Try putting in on the table 15 minutes before serving to let the tomatoes 'come back.'

Reviewed On: Mar. 21, 2009

After reading most of the reviews, I can see that I probably should have mentioned that the lentils used in this recipe are the tiny orange lentils that cook very quickly. I get mine from the organic section of the market. Canned or soaked lentils will work too, so long as the liquid and cooking time is adjusted accordingly. Also, as a side note, I use whole cumin seeds which I toast and grind in a spice mill... but ground cumin works just as well.

Reviewed On: Nov. 24, 2006