Reviewed: May 18, 2012

DEE-LISH-US!! Dare I mention that I used a can of diced tomatoes and instead of the spices I used 3 tbsp of tandoori masala? It was so delicious - my seven year old and 12 year old boys both loved it, and in fact my 12 year old asked for seconds and took a helping in his lunch (which I made with brown rice since we had eaten all of the quinoa for supper). First time any of us had eaten quinoa but I will most definitely make this dish again...and soon.

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Reviewer:

Lori

Reviewed: Apr. 13, 2012

This is really good, I personally loved it. My four kids ages from 3-12 all really liked this and they are really picky. My husband even liked it and he is not a lentil fan. I only used 1 tsp of salt for the quinoa and I used green lentils added 1 c water and cooked for an hour. The lentils were not mushy - just right. I will make often.

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Reviewer:

4babes2luv

Cooking Level: Intermediate

Reviewed: Mar. 4, 2012

this was very yummy. i used about double the tomatoe and let it reduce. it made more of a sauce doing it this way. also i added masala. served over rice then sprinkled with cilantro. my kids dont like veggies so i pured theirs and loved it and gobbled it up.

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Reviewer:

cookingchris

Reviewed: Mar. 1, 2012

Really good base for a curry dish. Never had cooked with coconut oil, which was amazing. I always add the spices to the cooking veggies. Added carrots, green pepper and chopped jalapeno. Threw in a heaping spoon of tomato paste for flavor and color. VERY TASTY. Lentils vary in cooking time, but realize that they continue to cook in the hot liquid. 30 minutes and then remove as a rule.

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Reviewer:

Laurie Bush

Reviewed: Jan. 28, 2012

I just made this. I started with 1/2 the recommended molasses and put a tone of ginger, I also used red curry past and made it extremly spciy. i cut up the cilantro and mixed in with the quinoa and a touch of olive oil. YUMMMO. Absolutely fantastic.

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Reviewer:

pamzig

Reviewed: Jan. 18, 2012

This is one of my new favorite recipes. I used jasmine rice instead of quinoa and I ground up shredded coconut in the blender because I did not have coconut powder. I also added 1 tsp of garam masala to the spice mix and used 1/2 tsp of ground cinnamon rather than the cinnamon stick. Thank you for sharing :)

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Reviewer:

Chanelle

Reviewed: Jan. 16, 2012

so yummy! i omitted the coconut powder (didn't have it), and added one pepper, and two carrots. I also cooked the quinoa on 1 1/2 cups water, and 2 cups vegetable broth.

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Reviewer:

ronita

Reviewed: Dec. 6, 2011

I'm a vegetarian and I liked it, by my omnivorous family asked me to NEVER make it again. They ate the quinoa to be polite.

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Reviewer:

WINNONA

Cooking Level: Professional

Home Town: Costa Mesa, California, USA

Living In: Laguna Beach, California, USA

Reviewed: Nov. 28, 2011

Overall this is pretty good. I did find the tbsp of salt for the quinoa was too way much - probably try cooking w/o any next time. The flavors from the curry should be sufficient without having to season the quinoa. I used regular lentils and it took a lot time to cook - at least 1 hour during which I kept having to add water (lost track of how much water I added - probably 2 or more cups) and constantly stirring to keep it from sticking to the bottom of the pot. I looked up how to cook lentils in general and noted that older lentils will take longer to cook because they have lost more moisture. Mine was sitting around for a while and could be the reason why it took forever to soften. Further acidic ingredients such as wine or tomatoes can lengthen cooking time. Will probably try using canned lentils next time to shorten the cooking time or use a slow cooker and leave it overnight. Another thought is to use a dutch oven and cover the stew which may help cook the lentils faster w/o having to keep adding more liquids....

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