Reviewed: Nov. 18, 2009

very tasty! as suggested by other users, i doubled up on the spices (but halved the salt), used powered garlic and ginger because that's what i had on hand, used diced tomatoes, used 3 small onions and tossed in 1/2 bag of frozen peas. boiled the lentils for ~ 5minutes until i realized there was not enough room in the pot so i moved it to a slow cooker until the lentils were soft (~30 min to 1 hr). drained and added curry mix and let it sit in the slow cooker for a while. yum! tasty by itself but a naan or some rice would have been nice

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Foodandcats

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

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Reviewed: Nov. 17, 2009

I made a few alterations to this recipe to more closely resemble authentic Indian cuisine. I am an Indian food junkie. I pal with a graduate student from Hyderabad, India who will often put her own cooked food aside to eat one of my Indian dishes.I made the following substitutions. I doubled all spices and used (2) medium sized onions sliced thinly and chopped. I then took approximately 8 fresh and ripe Roma tomatoes, pureed 1/2 of them in the blender and the other 1/2 I chopped. Both were added to the curry after the incorporation of the Red Lentils. I slowly added the tomato puree until I acheived the lose consistancy I was looking for. I served it over a bed of Basmati rice to a group of Indian friends, and got five thumbs up from all of them. Hence, the doubling of the spices to suit their tastebuds and mine. They said it was nothing short of what they would have received in their home country. Good base recipe - 5 stars with the alterations. Enjoy!

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windsup2day

Cooking Level: Expert

Home Town: Prospect, Connecticut, USA

Living In: Newmarket, New Hampshire, USA

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Reviewed: Nov. 3, 2009

I tried out this recipe last night and it was so easy to do and extremely tasty. It's inspired me to try my next curry dish.

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Michelle

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Reviewed: Nov. 2, 2009

I have tried this recipe twice already and although my husband said he liked it very much and had good flavor, I have to say that I was disappointed both times. Something about those lentils! They ended up mushy and the whole dish just looked like a big plate of mush. Too much tomato flavor for a curry dish.

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jennifer272

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Reviewed: Oct. 30, 2009

Very yummy and easy to make.

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cparker423

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Reviewed: Oct. 24, 2009

Pretty bland. I won't make it again.

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TJN

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Reviewed: Oct. 19, 2009

That was the first time I ever tried to cook anything indian. My wife and I were so impressed how delicious this dish is! Wonderful!

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Mostai

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Reviewed: Oct. 18, 2009

gotta retry with fresh, well-washed lentils. Threw coconut milk and fish sauce in it... and that was a bad combination of indian and thai curry elements.

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dmacneil

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Reviewed: Oct. 17, 2009

YOWZERS this was spicy, but luckily I love spicy! (The only reason I'm not rating it a 5 is that perhaps there should have been a spice level warning-I'm the only one in the house that can eat it.) I'm chowing down as we speak. As always I don't have the exact ingredients/or want to substitute healthier ingredients. I didn't have red so I used brown lentils. Plus, I substituted honey for the white sugar. I served it with Jasmine rice. I'm in love :) It really was easy to make.

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Stacie

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Reviewed: Sep. 11, 2009

Easy recipe to make. It was very tasty and definitely satisfied my craving for Indian food but it seemed to lack a little something. If I hadn't been in such a hurry I would have played around with it a little bit.

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ambrosia

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Reviewed: Sep. 10, 2009

Really easy to make...next time I'll probably add some more vegetables to it and maybe adjust some of the spices. My only chili powder is pretty spicy so I think I'll cut that in half and maybe add more minced ginger. Thanks for the recipe!

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dontdoitjenna

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

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Reviewed: Sep. 5, 2009

I'm a curry lover and am never disappointed by curry dishes, but this was a truly original and delicious blend of tastes. The only things I did a bit differently were to increase the curry by a bit and use a mix of half hot curry paste and half regular. It was so good I'll likely be trying the sauce out on a chicken-based dish with other veggies soon. Awesome!

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Joe Pontes

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Reviewed: Aug. 27, 2009

I tried this recipe looking for an Indian style curry and was sorely disappointed. I followed the recipe and the results were something along the lines of meatless chili. It didn't taste bad, but it wasn't at all what I was aiming for.

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Amy

Cooking Level: Beginning

Home Town: Birmingham, Alabama, USA

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Reviewed: Aug. 22, 2009

I really really enjoyed this. I used a mild coriander and cumin curry paste and a coriander curry powder and it tasted great :). It's thick and yummy and so easy to make! It took maybe 15 minutes!

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gefilte

Cooking Level: Beginning

Home Town: Austin, Texas, USA

Living In: College Station, Texas, USA

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Reviewed: Aug. 19, 2009

I made this dish attempting to mimic a similar dish my daughter makes and it was wonderful. I served it with grilled chicken that I mixed in as well as dried cranberries and roasted almonds. I served a side of minted yougart with it and everyone raved!

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