Very, very tasty dish. Followed recipe exactly except for green lentils instead of red (had them).

could you throw it all in a crock pot?

This is an easy and delicious recipe. The recipe is enough to feed 6-8 people. I usually take half and freeze for later.

I found this to be very bitter- so I added a pinch of baking soda, to wipe that out, and then some coconut cream for a bit of richness. I liked it much better after that. Thanks for the great recipe! I will enjoy making this again!

I followed the recipe exactly and used mild curry paste, and still it was a bit spicy because of the chili powder, but perfect flavor. Not too spicy for kids. My kids actually looved it! I halved the recipe, and still it was a lot, so I'm glad I did! Served with basmati rice and simple salad. Great flavors, but I felt like it lacked a bit of texture. Next time, I will add some chicken pieces into it, cuz while eating it, I kept feeling that chicken would have been perfect in it! Great base though, thanks a lot for sharing!

Very good for lentils!

Very tasty. This recipe will vary in taste and heat according to your curry paste. Notes about lentils: I have never cooked lentils before so I thought I would share some tips for others like me. First off, they are very small so don't try to use a strainer with larger holes (Yes, I know this is obvious). Rinse them well until the water runs clear. Wet lentils stick to everything! Try to get them in the right pot the first time. I found a spatula was good for transferring them. Red lentils cook fast! I boiled mine for 2 mins then simmered for about 8 mins. At that point they were mostly tender. I transferred them into the sauce, mixed well and let them finish cooking. They didn't get too mushy like many people have mentioned.

I thought that this was a delicious recipe. 2 cups of red lentils was a bit much, but very very easy and very very good.

This was okay. I don't think I'll make it again. Choosing the right curry paste would probably really help this recipe.

Yummy, one of the best lentil dishes I have ever made. I added zucchini, orange pepper, and a couple serrano peppers for texture and spice. I didn't have any curry paste. I browned the onions and then threw it all in my slow cooker on low for 4 hours.

This is a great dish that is going to be a regular in my kitchen. It is great now that I am on a limited budget, I have even used it in my wraps for lunch. It was so easy to make and had just that flavor that I always tried for but never quite achieved before.

Just made this today and it came out great. Pretty much stuck to the recipe. Some fine details when referencing curries. For curry powder, identify mild or hot. I used a mild curry powder. For curry paste, you can use red, yellow or green. I used red and it worked out fine. Oh, yeah. I think what one person said about added chicken or tofu would be good as a variant, but otherwise good as is.

I have never sent a review for any recipe that I have tried. But, this recipe deserves one! It is excellent. I used fresh tomatoes and then put them into the caramelized onions. I also simmered all the spices together in a little oil, as taught to me by an Indian cook. Then, tossed in the garlic and ginger; continued for about 1 more minute. Afterwards, I put the tomato and onions into the spice mix. Then, added the lentils... AWESOME!

Meh. Maybe I have inappropriately high standards that I'm holding this recipe to, since I've had Indian food in India, but I wasn't particularly ecstatic about this recipe. I threw in some diced chicken breast while sauteeing onions, and added a chicken bouillion cube in the lentil water. I'd make this again occasionally.

Excellent recipe. My mod on this was to add some fresh chopped plum tomatoes and fried turkey kielbasa. YUM.

Good, but not a favorite. I did take a few liberties, like adding potatoes that I needed to use up and I didn't have fresh ginger, so I used dried. Maybe that's why it wasn't as fab as I expected.

This is a very tasty dish--nice and spicy but not overpowering. The only substitution I made was to use a 28oz can of diced tomatoes (undrained) instead of tomato paste. I ate it over Basmati rice. Will definitely make this regularly.

My husband and I liked this very much. I rated it a 4 star because I made a few changes. I used less hot ingredients, using only powdered curry, since we don't like real spicy foods. I used chicken broth instead of water, to add flavor. And used diced tomatos instead of tomato puree for added texture.