Reviewed: Feb. 25, 2012

interesting flavors but didn't really work for us. very glad I made it once but won't make it back into my standard rotation.

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Reviewer:

jolley900

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Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

Living In: Chicago, Illinois, USA

Reviewed: Nov. 8, 2011

Absolutely amazing! I used the mango chutney recipe on this site. I am so happy to have found such a flavorful and delicious recipe. My hubby asks for this at least once a week.

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Reviewer:

MILKLISSA79

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

Reviewed: Apr. 20, 2011

Sooo yummy. I added a little curry paste to spice it up a bit. I wish I could get naan where I live!

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Reviewer:

Lauralovesjim

Reviewed: Jun. 16, 2010

I did a recipe search for "red lentils" and chose this recipe because I had MOST of the ingredients on hand. I was unable to find mango chutney and simply didn't have time to make it. I did add some diced, fresh mango in its place. It was such a small amount that it really disappeared into the dish. I think it could easily be left out and wouldn't be missed. I found that the dish took MUCH longer to cook than indicated - almost 50 minutes to cook the potatoes through. I had to add at least an extra cup of vegetable stock during cooking. The result was delicious. I will make this again!

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5 users found this review helpful

Reviewer:

Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

Reviewed: Feb. 10, 2010

This looks awful but tastes DIVINE! I omit the vinegar, serve the chutney as a side rather than cooked inside and I let it simmer for at least 40 minutes to keep the lentils soft.

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Reviewer:

Natasha Kay

Cooking Level: Intermediate

Home Town: Victoria, British Columbia, Canada

Living In: Santa Clara, California, USA

Reviewed: Feb. 8, 2009

Fabulous!!! Not eye appealing, but tast appealing and wonderful!!! Best the following day! I served it with honey curry chicken!!! Thank you!

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Reviewer:

Rose W

Reviewed: Oct. 5, 2007

This was very good! Will definately make again. I served with Jasmin rice. One child really enjoyed the cauliflower, the other the potatoes. Will probably add a bit of cayenne next time.

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7 users found this review helpful

Reviewer:

mommyabi

Reviewed: Apr. 26, 2007

Used brown lentils as didn't have red lentils...precooked them about 25 minutes...all in all, pretty good. I'd go out of my way next time to get red lentils though, as they cook softer and I felt the curry needed thickened up a bit as slightly softer lentils would have done. Might also add some cumin or coriander for a more full-bodied spice flavor.

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6 users found this review helpful

Reviewer:

librarylady

Cooking Level: Expert

Home Town: Alexandria, Virginia, USA

Reviewed: Mar. 29, 2007

Tasted very good and different although we eat similar food mostly. One needs to soak the lentils in water half an hour before cooking ( right at the beginning of cooking). I also add all the sour ingredints like chutney, vinegar, tomato, etc. at the last after the lentils have softened. Used crushed sweet mango pickle instead of the chutney. Thanks!!

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14 users found this review helpful