Reviewed: Jan. 9, 2012

Turned some what into mush. Needed more seasoning.

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Reviewer:

Kris

Cooking Level: Intermediate

Home Town: Raymondville, Texas, USA

Reviewed: Nov. 28, 2011

This was good...it just made a ton of food. As a single person, that's not usually my goal, but I could see it being a good recipe for a get-together. It was hard to evenly cook all the ingredients in the pot. If I make it again, I may skip some.

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Reviewer:

Kathryn

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

Reviewed: Jul. 26, 2011

I really wanted to love this recipe. It has great bones, but it seems like it is missing an important spice...I just can't figure out which one. I didn't have potatoes (used cauliflower) or pumpkin (used butternut squash), but followed the rest of the recipe exactly...until I tasted it. It was incredibly bland...so I followed the suggestions of other reviewers and doubled the spices...better, but still not great. I also added a can of coconut milk, and a can of chunk pineapple with the juice. Again, better...but still missing something.

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Reviewer:

Brooke

Cooking Level: Intermediate

Home Town: Harwich, Massachusetts, USA

Living In: Chicopee, Massachusetts, USA

Reviewed: Mar. 9, 2011

The recipe is a bit off. Followed posted suggestions and reduced the lentils by half, doubled the spices and added another apple. It still wasn't quite right -- maybe add golden raisins?!

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Reviewer:

Jen

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Living In: Cleveland, Ohio, USA

Reviewed: Dec. 1, 2010

Mine came out a little bit bland, but I take full responsibility for that: I may not have estimated the lentil-to-spice ratio correctly, as I was using a full bag of red lentils instead of the recommended amounts of red and brown. Also, you may not need two kinds of lentils in there, but if you are picking between them, go with the brown. Red lentils against the pumpkin and tomato make this the most orange food ever with the added randomness of spinach and green apples. People ate it, but it was the most "left-over" dish I made for this dinner.

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Reviewer:

Meditatia10

Reviewed: Nov. 12, 2010

I made the recipe as written, and it was really great. It is very satisfying and flavorful. After making it, however, I did decide a little butter to make the sauce a little richer (about 3-4 Tb to the whole pot) and about 1/2 tsp cinnamon, which just suites my taste. But overall, a really great recipe.

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Reviewer:

meteorflower

Home Town: Cincinnati, Ohio, USA

Reviewed: Oct. 29, 2010

OUTSTANDING! My fiance found this recipe accidentally, and decided it would make a perfect October treat. It can be hard to find interesting, flavorful and filling vegetarian dishes, and this one absolutely rose to the occassion! We both love cloves and curry, so we added a bit more to taste; we put in an extra apple and next time we may try the recipe with other winter squash - but otherwise no changes!

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Reviewer:

Flanny

Reviewed: Oct. 12, 2010

So, so good!!!! I actually just used more pumpkin and took out the potatoes & carrots. INCREDIBLE!

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Reviewer:

rushinmama

Reviewed: Sep. 22, 2010

A good recipe. I liked the way the flavors of the curry, squash, and apples worked together. I may reduce the amount of lentils if I make it in the future.

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Reviewer:

Johanna Culp

Cooking Level: Intermediate

Home Town: Ojai, California, USA

Living In: San Diego, California, USA

Reviewed: May 17, 2010

Excellent! I followed other reviewers' recommendations and halved the lentils (used only brown as that's all I had), and also didn't cook them beforehand. I just added the uncooked lentils and water with the other vegetables and everything cooked perfectly with a lot less hassle.

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