Recipe by caro0888
"This is a great starter. You can make it with a bit more water and you get somewhat of a soup, or let it cook and eat it with a plate of rice."
Watch video tips and tricks
1 1/2 cups
yellow potatoes, cubed
Great side dish! I only wish I would have doubled the recipe so I could have leftovers. Thanks for the recipe!
This was ok, but a bit bland. I found that I had to add a lot more water to it. I also added some garlic, some pepper and some chili sauce, and garnished with green onions. It was pretty decent, but I don't think I'll make this again.
I had to add more liquid as it cooked and I added chicken broth instead of water. My Colombian boyfriend said it was like his mother's. :)
Love this dish! the cumin makes it great.
I also added 2 teaspoons of red pepper flakes, 3 cloves of garlic and a stalk of celery. Instead of regular tomatoes, I added cherry tomatoes. Red potatoes in the skin give this dish a little bit more bite. Really enjoyed this dish a lot!
This is very good. I followed the recipe exactly, except for adding some minced garlic on the advice of another reviewer. I did have to add 1/2 cup more water when I added the potatoes, just like the other reviewers. I served it as a side dish, but I can see how it could make a great soup or be lovely served over rice as a meatless meal. I will definitely make this again, thanks for the great recipe!
My family loved this! I have made it several times but have changed the seasoning to give it a different flavor. Replacing water with chicken broth and cumin with thyme made for a tasty side dish with chicken.
I'm new to cooking lentils, and this looked intriguing. Noting that the author called this a "starter" recipe (she recommends modifying it to your own pleasure, yes?) I made the following changes:
(a) Instead of the potatoes, I used 1/2 cup corn and 1/2 cup diced green bell pepper.
(b) Like Kitchenwitch, I sauteed everything in the oil before adding the water.
(c) I served the lentils over big steamy baked potatoes with a dollop of sour cream & chopped cilantro garnish.
What a *wonderful* dish -- thank you!
I made this last night and it was GREAT! Everyone loved it as a main dish served over rice. I added a few frozen green peas at the end and I also sauteed the lentils and potatoes with the onion and some garlic before adding the water. I also used curry powder for the seasoning, along with black pepper and sea salt. EXCELLENT!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 48
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Beautifully seared scallops with wilted arugula, butter beans, and lentils.
See how to make black lentils braised in chicken stock.
See how to make a hearty, healthy, and flavorful vegetarian soup.