Reviewed: Jan. 1, 2008

Actually I would give it 4 1/2 stars rather than 5. It was very good, but also very thick and pasty. I served it on rice as suggested. Lots of leftovers! Next time I'll thin it a bit and maybe not cook the lentils so long.

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Chris K

Cooking Level: Expert

Home Town: Salem, Oregon, USA

Living In: Albany, Oregon, USA

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Reviewed: Nov. 18, 2007

this is delicious. I make it at least once a month. I couldn't find red lentils at my supermarket and I had to cook the lentils for at least an hour. The last time I made this recipe I used red lentils from an Indian market and only cooked them for 20 minutes.

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AZEELE

Cooking Level: Intermediate

Living In: Jacksonville, Florida, USA

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Reviewed: Nov. 3, 2007

This was great! I highly recommend adding fresh tomatoes. I also used tomato puree rather than tomato paste, and the texture was excellent.

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iloveonions

Cooking Level: Intermediate

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Reviewed: Oct. 27, 2007

Excellent recipe! The only thing I did differently was use chopped tomatoes and I liked the added texture it gave the dish. Very good spice combination...gave it a little heat. This is a keeper for sure.

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ShelleyC.

Cooking Level: Expert

Home Town: East Hartland, Connecticut, USA

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Reviewed: Oct. 23, 2007

This was missing some flavor. I added 1 t cinnamon and halved the turmeric because I don't like it, but there was some background flavor that was missing. Maybe cooking the lentils in broth would have helped. I used Muir Glenn fire roased chunky tomatoes for extra flavor.

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FRAMBUESA

Cooking Level: Expert

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Reviewed: Oct. 20, 2007

This recipe is soooo good! I make it 2-3 times per month. I make it with whatever is in the fridge: chicken, beef, red peppers, etc... and serve it with rice and naan. Yummy, cheap, perfect.

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chiquita632000

Cooking Level: Intermediate

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Reviewed: Oct. 15, 2007

This was not as awesome as I thought based on the reviews. Perhaps the problem was that I used fresh chili instead of chili powder. It was very hot, but didn't have enough flavour. When I heated the rest the next day I added some coconut cream, which made all the difference. With the coconut it was totally divine! I couldn't get enough of it, and neither could the hubby :-)

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Maija

Cooking Level: Intermediate

Living In: Turku, Varsinais-Suomi, Finland

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Reviewed: Oct. 14, 2007

Wonderful recipe! I served it over jasmine rice with fresh green peas added in the rice cooker. My meat eating family had no idea there wasn't any meat in it. It cooked up quick and easy and I'll be making it often. I didn't have tomato puree so instead I dropped a can of diced tomatoes into the food processor and gave them a whirl. I'm hoping there will be left overs tomorrow, but it doesn't look like there will be.

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FYRERAVEN

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Reviewed: Oct. 9, 2007

Very good with a spice that sneaks up on you. This is very healthy, I made it all organic and take some for lunch every day along with some yogurt to cool down my taste buds.

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Jessica

Cooking Level: Intermediate

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Reviewed: Oct. 8, 2007

Very easy and absolutely delicious! I did change a few things to suit our taste just like others had suggested and it was a dream! Thank you for this wonderful recipe!

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Judy K.

Cooking Level: Intermediate

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Reviewed: Oct. 1, 2007

A good overall red lentil curry. I doubled the garlic and ginger and added the flesh of one harabanaro pepper and it came out great. Thanks for the recipe.

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Maria

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Reviewed: Sep. 19, 2007

I thought it was great easy to make and very spicy. I used HOT curry paste. Quick, easy, and GOOD!

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Mikesz

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Reviewed: Sep. 12, 2007

Very good recipe! I made it with a red and yellow mini tomato sauce direct from the garden. I omit turmeric since I didn`t have any. I added celery while cooking the onion and next time i'll add cauliflower wich is very good with curry and maybe a chili pepper even if its already very good. if you don`t let the lentils become dry, the texture is very good. We had enough for dinner and lunch for 2 adult +1 child. It is a very nutritious and inexpensive vegan recipe. Enjoy!

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emilie

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Reviewed: Sep. 10, 2007

Super easy... I increased the spices as were recommended in other reviews. My first time making any curry and I definitely will be making it again.

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crawfordem

Cooking Level: Beginning

Home Town: West Orange, New Jersey, USA

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Reviewed: Sep. 9, 2007

Absolutely delicious! I followed the recipe and used the fire roasted canned tomatoes as suggested by another reviewer. I also increased the garlic and added a seeded, chopped jalepeno because I like it spicy. I was not able to find curry paste at my local market so I left it out but this dish still came out great! Served it with jasmine rice, chicken and steamed veggies. It would make a great lighter meal all on its own. Might increase the heat with more jalepenos next time!

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krista v.

Cooking Level: Expert

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Reviewed: Aug. 7, 2007

This was really yummy. I have bad luck with curry's too. I added some fresh cilantro from my garden and it was just excellent.

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Jackie

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Reviewed: Jul. 23, 2007

I am a newbie when it comes to cooking, and this recipe was so easy and really delicious! I will definitely make it again.

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Sterling

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Reviewed: Jul. 3, 2007

this was all kinds of yumz! the flavour was perfect, the amount of spice was perfect, and it was easy to throw together. really good w/basmati rice and naan, or w/chana masala on the side. thanks for the great recipe!

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scw23

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Reviewed: Jun. 20, 2007

Excellent recipe. I loved everything about it. My husband is normally skeptical of anything involving lentils, but even he really loved it and spontaeously raved about it. The heat level of the spices is just right and it is really yummy with some basmati rice and naan bread. It's a versatile base for adding other ingredients that you like too - I've added canned diced tomatoes and jumbo shrimp, as suggested by another reviewer, with great results. I think peas, chickpeas or potatoes would work well too. Thanks for such a healthy, yummy and inexpensive recipe that I'll make again and again!

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