Reviewed: Mar. 17, 2011

Hum, can't say I understand where the other reviews quite got so excited. My husband and I were both unimpressed. It was bland. Edible and we would do it again if somehow we only had lentils and eggs in the cupboard, but I won't be hanging on to this recipe.

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Reviewer:

fhl7604

Cooking Level: Intermediate

Home Town: Arlington, Massachusetts, USA

Living In: Hout Bay, Western Cape, South Africa

Reviewed: Feb. 23, 2011

This is a good recipe. I make it all the time. I use brown lentils, olive oil, vegetable broth instead of water/bouillon, omit the red pepper flakes and adjust the recipe for 1 serving.

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Reviewer:

Beth

Reviewed: Jan. 29, 2011

simple and delicious. The egg was a great surprise for our family. My parents are used to eating lentils with more liquid but enjoyed this drier version just fine. Thanks!

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Reviewer:

eliza

Cooking Level: Intermediate

Reviewed: Jan. 8, 2011

I am surprised this recipe rated so well. I did omit the bouillon cube and added about 1/4 cup chopped onion and salt to the curry and oil and sauteed' a few minutes before adding the water. The finished result was quite dry and bland. I do like beans and rice and the egg was a nice addition to this type of meal. I might try it again with more spices, maybe some more chopped vegetables and a bean other than the lentils. It is a healthy and hearty meal which is why the 3 star instead of 1 or 2.

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Reviewer:

teresa

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

Reviewed: Dec. 8, 2010

Some major plusses for this dish include relative ease to prepare, health benefits and low cost. However, I just found it too bland. My husband said it was like eating gruel. That was a bit much, but it needs something more. I'll make a variation again but definitely with onion and garlic and possibly some tomato sauce.

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Reviewer:

VegMomVT

Reviewed: Dec. 6, 2010

REally enjoyed something different with my lentils. I overcooked the eggs, watch the time!

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Reviewer:

Renee

Cooking Level: Expert

Home Town: Bath, Pennsylvania, USA

Living In: Catasauqua, Pennsylvania, USA

Reviewed: Oct. 8, 2010

This was surprisingly good! I added a little extra curry because I knew I'd want more curry, my husband liked this with yoghurt on top :) oh I also added some extra water because I wanted my lentils nice and soft for my 13month old daughter, both her and my 3.5 year old enjoyed this as well!

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Reviewer:

Anna

Reviewed: Sep. 30, 2010

This is a pretty good meal! My family liked. I'd play with it a bit for a little more flavor, but I also omitted red pepper flakes and used chicken boullion. I'd like to add sauteed onion and garlic to this next time. It's very good as is though! :)

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Reviewer:

crunchy

Cooking Level: Intermediate

Living In: Syracuse, New York, USA

Reviewed: Sep. 10, 2010

This was really good and really easy.

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Reviewer:

asphalt

Reviewed: Jul. 29, 2010

I found this recipe while looking for meatless dinner ideas. I wasn't sure how my kids and I would like it, but we like all the components, so I gave it a whirl. I used chicken broth instead of vegetable broth for the rice, because that's what I had on hand. I also used chicken broth for the rice so we wouldn't feel like we wanted to add extra salt later on. I did have to substitute peanut oil because I was out of sesame oil, so I made up for that by adding some toasted sesame seeds as a garnish. Overall, we really enjoyed this dish, although I did let the eggs cook a little too long and the yolks got dry. There was a lot of the rice and lentils left over, so I mixed them together took it to work for lunch the next day and added some yellow mustard to it. It was SO good that way! I'm sure I'll make this again soon. Thanks for a healthy, inexpensive meal!

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16 users found this review helpful