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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IrishMammy

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Reviewed: Jun. 9, 2007

Pretty good, and definitely filling and spicy. I was eating leftovers for several days. Thanks for the recipe!

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Mrs. Hinman

Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

Living In: Baltimore, Maryland, USA

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Reviewed: May 24, 2007

Great! I made it just like it says (except I didn't have curry paste, so I just used more powder). I love it and make it often.

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Dana L

Cooking Level: Intermediate

Living In: Walnut Creek, California, USA

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Reviewed: May 5, 2007

Amazing recipe. Comfort food that is good for you.

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Michelle

Cooking Level: Expert

Home Town: Summerland, British Columbia, Canada

Living In: Taegu, Taegu-Gwangyoksi, South Korea

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Reviewed: Apr. 15, 2007

I really loved this dish, it is so flavorful and really easy. I didn't have red lentals so I used brown and added a TBS. butter at the end of the sauce to give it a smooth finish. yummy! will make again.

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SUZHARDIN

Cooking Level: Expert

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Reviewed: Mar. 23, 2007

I used canned lentils - just add them with the tomato puree and add 1/2 cup of water. Very filling. Goes nice with basmalti rice and naan bread.

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Katie

Cooking Level: Intermediate

Home Town: Lancaster, Lancashire, England, U.K.

Living In: Milton, Ontario, Canada

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Reviewed: Mar. 10, 2007

I cut this recipe in half, it cooked up great. The flavors are the perfect blend of savory, spicy, and aromatic. My 15 year old son enjoyed it and had seconds. I served it with steamed finely shredded cabbage to which I added two carrots (grated)and salt and pepper, not much water. Two went together nicely and this was pretty easy to prepare. Thanks for a great recipe!!!

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mommajana

Cooking Level: Expert

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Reviewed: Feb. 26, 2007

Excellent recipe! Perfect combination of spices makes this lentil dish great even for those who are not big lentil lovers. I served it with brown rice for a good protein balance and some light sour cream for indulgence. Will make it again...very soon!

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Gina

Cooking Level: Expert

Home Town: Split, Split-Dalmatia, Croatia

Living In: Melbourne, Victoria, Australia

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Reviewed: Feb. 12, 2007

Yummy! My lentils dissolved in the cooking water, but the end result was still very savoury and delicious. I used a can of tomatoes instead of pureed tomatoes and mashed them up with a spoon. I also didn't have curry paste so used curry powder instead. Still turned out great. Will make again.

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JINGSHI

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Reviewed: Feb. 4, 2007

When you are craving these flavors, few recipes are this comforting...

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YomyB

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Reviewed: Feb. 3, 2007

VERY QUICK AND TASTY RECIPE A NICE EASY VEGETARIAN ONE THAT WAS JUST WHAT I WAS LOOKING FOR THANK YOU

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Ann

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Reviewed: Jan. 30, 2007

quite tasty, but i added some chopped spinach(around 100g) when i made it the second time, it certainly adds to the flavour

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BOB B

Home Town: Manchester, Greater Manchester, England, U.K.

Living In: Stevenage, Hertfordshire, England, U.K.

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Reviewed: Jan. 23, 2007

This tastes fairly good, but is not really an authentic Indian dhal or curry. It's also a bit too thick/bulky for my liking, even after adding a bit of stock. It reheats well. Ok with a raita and basmati for lunch.

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AnMei

Cooking Level: Intermediate

Living In: Albuquerque, New Mexico, USA

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Reviewed: Jan. 10, 2007

This is a wonderful recipe... My spin on it is to add a tablespoon of butter to the simmer in the last step, only use fresh chopped tomatoes, and double the garlic.. I added this mixture to the red lentils and also 10 jumbo shrimp. Delicious!

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Angie

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Reviewed: Dec. 23, 2006

So tasty! This had the right amount of spice and was a great way to prepare for work lunches -- I made this the night before my work week started and I had a few lunches ready to take in. The leftovers just get better because the spices really marinate.

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CARYNLAW

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Reviewed: Dec. 19, 2006

Liked this OK, but with Asian/Indian type ethnic foods we like something other than just "hot" flavor. I only tasted "hot" & ginger. I did use "chili powder" for this type of food, not the US version that you make chili with.

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