Reviewed: Mar. 12, 2012

I love lentils, I love brown rice. I adore using curry powders in my cooking. This dish was really bland. I recommend at least triple the amount of curry powder and some tomato sauce/paste and a touch of sugar if you want a delicious curry flavored dish. A little lemon would do wonders as well. Some people like bland, if you're into that though, why even bother with a recipe?

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Reviewer:

Mrs. Wayman

Cooking Level: Intermediate

Home Town: Lompoc, California, USA

Living In: Phoenix, Arizona, USA

Reviewed: Mar. 7, 2012

The recipe is filling, but could use some work. It could use some flavor from other Indian spices and defenitely less heat. Too much red pepper for us.

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Reviewer:

gardener1

Reviewed: Jan. 4, 2012

Yum! So delicious and different from the same ol', same ol'. The egg really makes it wonderful and rich. Even my teenage boys who are not known for their sense of culinary adventure at this and loved it!

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Reviewer:

Bettsi

Home Town: Fremont, California, USA

Living In: Sacramento, California, USA

Reviewed: Jul. 16, 2011

Surprisingly good! I did make a few changes. Sauteed 1/2 cup onion in the oil before adding lentils, added fresh tomatoes (canned would be good too) about 10 min into cooking so they stewed a bit. Will add carrot medallions next time. Also drizzled a little agave nectar over it at the end - needed a little sweet to go with the spicy. Good recipe. Will make this again!

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Reviewer:

Kendra

Reviewed: Jun. 13, 2011

I could see how some people may really like this... but our family just didn't like something about it. Its texture wasnt desireable to me and I didn't care for the dominant taste of the lentils either.

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Reviewer:

sweetseeker

Reviewed: Jun. 5, 2011

I'm an Appalachian fellow raised on Pinto Beans and Cornbread (and a side of onion). I married a Gulf Coast lady who introduced me to Red Beans and Rice. This Lentils and Brown Rice recipe is going to make for a great take-off as I meld the various recipes.

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Reviewer:

jimokeys

Reviewed: Apr. 2, 2011

I make this quite frequently - once every week or two. I leave out the vegetable bullion and don't feel that the dish suffers at all because of this omission. It's a quick, easy, supper solution that tastes really good.

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Reviewer:

Heather

Cooking Level: Intermediate

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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