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Reviewed: Mar. 11, 2008

Simple, healthy and tasty. I'll be keeping this recipe handy for future busy weekday nights. I threw in some carrots, celery and onion. Cooked all night, so I did have to add some extra liquid. Good stuff!

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Jennifer

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Dec. 18, 2007

I added some extra red curry powder, onions and some veg. broth and coconut milk. This gave it a very subtle thai flavor and my entire family loved it, even the picky kids! Great recipe.

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trigirlnic

Cooking Level: Expert

Home Town: Morrill, Nebraska, USA

Living In: Honolulu, Hawaii, USA

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Reviewed: Dec. 17, 2006

I used green lentils as I couldn't find brown ones. We love curried dishes, and I love lentils, but this recipe was just okay. After cooking on low for 4.5 hrs and high for 2 hours, the lentils were still a bit hard, and the soup tasted like a watered down curry. We added a large can of diced tomatoes, a can of consumme, a can of tomato soup, as well as chopped onion, carrot and celery. After the additions it was quite good, but I had higher hopes for the original recipe. If I made it again I would use canned cooked lentils.

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TJ & Doc

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Oct. 3, 2006

I love curry paste, but this recipe needs something extra. I added an onion and some lite coconut milk, but that still wasn't enough...

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Jenifer

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Reviewed: Oct. 23, 2005

This recipe is perfect! I used red curry paste purhcased from the Asian food store. I like big flavors and a lot of heat so this recipe was right up my alley. Thanks for the recipe!

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