Reviewed: Jun. 2, 2006

Great dish. Had a lot of flavor.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 15, 2006

Fabulous stuff. Easy, quick, and delicious--really hits those Indian food cravings. I reduced the recipe by 1/4, used 1 T of hot curry paste and the heat level was perfect. Lentils got a little mushy, but they taste great anyway. Thanks for sharing this!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KRISSIEBEE

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Chapel Hill, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 4, 2006

I have never had Indian curry before. I liked it but even with half the amount of curry paste it was too spicy for me to eat the leftovers. (I was sweating and my nose was running and the heat was coming off of me!) I should have halved the recipe because the full recipe was too much for my husband and I alone, even if we both ate leftovers the next night. Perhaps coconut milk would have helped, a dollop of plain yogurt on top cooled it off but didn't help the flavor.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Mandy

Cooking Level: Intermediate

Home Town: West Chester, Pennsylvania, USA

Living In: Raleigh, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 30, 2006

Quite good. I've found that the red lentils take about 20-25 minutes to cook thoroughly (no pre-soaking, just rinsing) with the lid slightly ajar.

Was this review helpful? [ YES ]
30 users found this review helpful

Reviewer:

librarylady

Cooking Level: Expert

Home Town: Alexandria, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 17, 2006

Perfect blend and proportions of spices...just the right balance! I didn't have curry paste..only had "Thai red curry paste" so only used 1 tsp. of that (heat factor) Kept all the other proportions the same. I didn't have tomato puree or sauce so used a 14.5 oz. can of diced tomatoes. Cut the onions into slices for a little more substance to the dish, and had about 1/3 cup of leftover spinach so tossed that in. *gave a really nice color w/the green and red* It was nice and spicy but since we were having company that doesn't eat quite as spicy, stirred in about 1/3 cup of yogurt and it was creamy and toned down the heat but the spice was still there. Loved this. Served w/ "Indian style sheesh kabab" and "Indian Spiced Rice" from Allrecipes. Very lovely meal. Will definitely make again.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 30, 2005

Needs more spice, but overall pretty darn tasty. We ate it with pita bread instead of rice. Even my dad hoovered it, and he's notorious for not eating outside his usual.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Forbidden Fruit Cocktail

Cooking Level: Intermediate

Home Town: Prince Rupert, British Columbia, Canada

Living In: Vancouver, British Columbia, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 11, 2005

A great recipe. I added a can of diced tomatoes instead of tomato puree, and added extra madras chili powder - lovin' the heat! Next time, I will take other's advice and add other veggies like carrots and peas...maybe even just the veggies if I have no lentils in the pantry. Word of caution - Lentils cook very fast!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

FISHBONE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 22, 2005

Very easy to make and delicious too!! Thanks for a great recipe.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Jomo

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 26, 2005

Pretty darn tasty... nest time I might drain the lentils less, I like it a little more wet than it turned out...

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JOHN DAILEY

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 23, 2005

I don't usually bother with reviewing, but this was fantastic. I used 1/2 the salt and tomato paste with water. I tossed in good quality frozen green peas to add a little more nutrition.

Was this review helpful? [ YES ]
19 users found this review helpful

Reviewer:

Megan

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 2, 2005

Really wonderful curry. We only had to cook the lentils for about 7 minutes until they were soft... so watch them closely! we also added carrots and cauliflower, which were great additions and made it more filling. I used a combination of tomato paste and diced tomatoes. We used about 3 tsp of Thai Red curry paste and it was plenty!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

HAWESA

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 30, 2005

Overall, this tastes good. I will add some more pepper or jalapeno next time to increase the spice. Also, I will remember that lentils are tempramental and it doesn't take much to make them mushy.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jenn

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 12, 2005

This was pretty tasty. I carmelized the onions over low heat for about 25 minutes, -then- started making basmati rice and cooking the lentils. My lentils took about 15 minutes over low heat to become tender, but watch yours carefully. I halved the recipe for myself, eliminated the chili powder and sugar, and used just 1/4 tsp of the curry paste. This gave me a tasty but mild curry.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

MARIM

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 9, 2005

This is really delicious. If you make enough, you don't need to serve it with rice, it is perfect and filling on its own with some nice indian bread and a fresh salad. Even my picky younger sister likes it!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MELIS1

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 1, 2005

This was really good! I changed a few things... I didn't have any ginger root or curry paste, so I used 1tb of ginger and 1 (extra) TB of curry, also I added a bit more salt at the end.

Was this review helpful? [ YES ]
36 users found this review helpful

Reviewer:

CHELSEASKINGIRL

Cooking Level: Intermediate

Home Town: Wilmington, North Carolina, USA

Living In: Orlando, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 7, 2005

Great meat substitute! I followed per recipe but with mild curry paste of course- what a great recipe----thanks!!!!!!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JAN

Cooking Level: Intermediate

Home Town: Nashua, New Hampshire, USA

Living In: Mobile, Alabama, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 8, 2005

This dish ultimately was very good. I did not realize that red lentils cook so quickly - mine were mush within ten minutes. Also, I would have been wise to learn from other reviews which made reference to reducing the amount of curry paste. It was so spicy that my husband was not able to eat it. The flavor, however is right on. I will definitely make it again (probably when hubby is out of town).

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

RACHEL CLAIRE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 2, 2005

Okay. Works well mixed with a little rice. I followed the directions on this recipe and elsewhere on the internet to rinse and rinse and rinse the lentils. But they still ended up as mush! Did I overcook them? Did I add too much water? I don't know. They tasted fine in the result, but didn't look very good. The flavor as a whole was okay; the tomato was similar to but worse than that of the Indian Tomato Chicken recipe. It could almost be a four star but it looked so unappetizing (and I don't know how to fix that!).

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Mark P

Cooking Level: Intermediate

Living In: Berkeley, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 1, 2005

Pretty good! I used tomato sauce instead of puree. And I was lazy and put all of the spices directly into the onions instead of mixing them separately - one less bowl to clean. And lesson learned...watch those lentils or they become mush!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

DC Girly Girl

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Columbia, Maryland, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 20, 2005

This is delicious! Didn't alter a thing however it was a little too spicy for us-and Indian food is our favorite so we are very used to hot. Perhaps my curry paste was unusually spicy. Will definately make again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SAFRIS

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Red Lentil Curry

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!