Reviewed: Nov. 14, 2009

Actually kind of bland. The flavor of the seasonings did not come out.

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Reviewed: Nov. 4, 2009

This is delicious and filling and perfect for the turn in the weather! I failed to recognize I was out of carrots so those were missing and I decided to use a Kabocha because it was right there in the produce area looking good. Otherwise, I fudged some of the proportions due to making a larger batch and simple preferences, but kept it pretty close. Very tasty dish will be repeated with great joy and frequency!

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Mister Umpire

Cooking Level: Intermediate

Home Town: Owosso, Michigan, USA

Living In: Seattle, Washington, USA

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Reviewed: Oct. 18, 2009

I used butternut squash instead of pumpkin - but otherwise followed the recipe to the letter. It was a very thick chunky stew and tasted good. The apple chunks were really great - I think next time I'll add some more apples. Maybe replace some potatoes with apples? Also I think a splash of cream or coconut milk would really help this soup go from good to great.

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spacedcowgirl

Cooking Level: Expert

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Reviewed: Oct. 8, 2009

I made this for my roommate for her birthday and it was definitely a hit. I didn't have any cloves and I think that would have made the flavor a little better. Also it wasn't quite as spicy as I normally prefer my curries to be so next time I'll add a bit more in terms of spices - perhaps cayanne? Overall was a tasty and filling, good-for-you recipe!

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Kathleen Shields

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Reviewed: Sep. 21, 2009

My son is a vegetarian and I like to omit meat from my diet once or twice a week. I have lost 25 pounds by doing nothing else and walking. It was full of interesting flavor and full of great vitamins. Who can ask more of food??

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gemstoneprincess

Cooking Level: Intermediate

Living In: Boise, Idaho, USA

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Reviewed: Sep. 13, 2009

I bought a sugar pumpkin at the store today and could not wait to use it in something! I came across your soup recipe, and I started to cook it before checking that I had all of the ingredients... I was amazed at how well it turned out anyways!! I had no lentils on hand (which is rare!), so I used a combination of small red beans and also great northern beans. I also didn't have any stock, and instead of the tomatoes and broth, I used a large can of tomato puree. I also completely forgot to add the spinach, but it was still delish!

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C. Coleman

Cooking Level: Expert

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Reviewed: Jul. 23, 2009

I used sweet potatoes instead of pumpkin - and it worked perfectly. The flavors worked very well together. I wish I had read the reviews ahead of time and used more turmeric in the lentils - because they were a bit bland. But adding a bit of salt helped. Oh, and this dish just got better and better after a few days in the refrigerator!

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tina k

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Reviewed: May 10, 2009

I really liked it, but no one else in my family did. I added cumin, cinnamon, and increased the turmeric to the water when cooking the lentils because the other ratings said it was bland. It was still a little bland, but I liked it! Decreased lentils by 1/2 cup also and thought it was good.

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FL Mom

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Reviewed: Apr. 28, 2009

Great!

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Wren Song Heart

Cooking Level: Intermediate

Home Town: Laurel Mountain, Pennsylvania, USA

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Reviewed: Dec. 21, 2008

Great concept recipe, though I agree with previous reviewers that there was too much lentils. 1 1/2 cups total would be much better. Otherwise, really tasty and wonderfully unexpected.

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Rebecca S.

Cooking Level: Expert

Home Town: Olympia, Washington, USA

Living In: Saint James, New York, USA

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Reviewed: Dec. 1, 2008

Quite yummy and easy to make. I added zucchini but followed everything else exactly. A great vegetable curry!

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michellemar

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Reviewed: Nov. 29, 2008

Wayyyyy to many lentils, flavor wasn't very good. Adjustments needed.

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elle0330

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Reviewed: Nov. 26, 2008

The picture looks better than my stew looked OR tasted...too much work for a so-so flavor. Just didn't work out for me

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Nanjee

Cooking Level: Expert

Living In: Minot, North Dakota, USA

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Reviewed: Nov. 16, 2008

This recipe was really hearty and delicious.

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Ben Piper

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Reviewed: Nov. 15, 2008

We loved this recipe. It was the tastiest way to eat lentils I've ever tried.

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cindakaye

Cooking Level: Expert

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Reviewed: Nov. 14, 2008

delicious, but with made some adjustments to this recipe: i doubled the amount of curry powder and apple, and increased the spinach, carrot, and onion. I did not add the cooked lentils when i added the pumpkin etc as i think this would make it too mushy. instead, i added it with the apple and spinach step.

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thezeal

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Reviewed: Nov. 5, 2008

We really liked this recipe. I used 3 apples which was a great idea, only 1 kind of lentil & added vegetable bullion while cooking, & substituted cinnamon for cloves. I would recommend adding the tomatoes towards the end since they turned into mush. I used baby carrots & more pumpkin. I served this over brown rice but I may eat the leftovers plain. It turned out to be more like a hearty stew. Overall, a great recipe with lots of leftovers, time consuming, but very healthy meal!

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Erica

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Reviewed: Nov. 2, 2008

This was fabulous!! Def. takes some prep time and is not a quick meal but woah is it good.

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belle

Cooking Level: Intermediate

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Reviewed: Oct. 21, 2008

First, this is more like a stew. Second, it was not nearly as flavorful as I thought it would be which suprised me given all of the spices used. Next time, I will boil the lentils in veggie broth.

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Bethany

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Reviewed: Oct. 20, 2008

I like the idea of this, but it was way too much lentil in proportion to the rest of the ingredients. As a result, it was very bland and not at all pumpkiny. After tasting it, I added more spices (doubling them) and a bit of coconut milk, and still it was disappointing. I’d suggest using, at most, half the amount of lentils—maybe even less—and increasing the pumpkin.

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