Reviewed: May 22, 2012

This is a really good hearty vegetarian meal. I cut down the lentils to about 3/4 cup, used vanilla yogurt because it was all I had, double garlic, double spice, a little salt and added water to thin out the consistency. It's quite thick. I ate it on top of a piece of garlic naan and it was delicious.

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Reviewer:

ersho87

Reviewed: Apr. 27, 2012

For those here who say the recipe was dry or bland, the trick is to reduce the added carbs. I used only about 1/3 c lentils and 1/2 can of garbanzo beans, then served the curry over brown rice, and it was exquisite! The tanginess of the tomatoes together with the yogurt really made it delicious!

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Reviewer:

Lagarta58

Reviewed: Apr. 9, 2012

This was my first attempt at curry and I like this a lot. After reading some of the other reviews, I added a lot more of each spice, and i think it came out really well. I'll be making it again!

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Reviewer:

mollyneaux

Reviewed: Mar. 27, 2012

Very spicy but not enough flavor and not very creamy. More yogurt or more authentic yogurt? maybe would have helped.

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Reviewer:

Becca

Reviewed: Mar. 10, 2012

EXCELLENT recipe!! I cut down the red lentils to 1/3 cup, and hiked the spinach up to 7 cups (it really cooks down), also did 3 tomatoes instead of 2, and 1 1/2 onions instead of 1. Mushrooms are also an essential addition to this recipe. I used the spices recommended, just more of them, like other reviewers, and also a touch of red curry paste. I topped this with chopped jalapenos and served over basmati rice. DELICIOUS!

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Reviewer:

Emily

Reviewed: Feb. 29, 2012

Perfectly yummy and ingredients are easily substitutable with whatever you have available. Used tomato paste instead of puree, crushed tomatoes instead of chopped and regular chile powder. Also added more spinach and garlic- absolutely delicious! One thing I recommend is starting the skillet as soon as you put on the lentils otherwise they get mushy while waiting around. Picky husband loved it!

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Reviewer:

abu

Reviewed: Feb. 26, 2012

This recipe is near perfect! I have made it 3 times already. The only change I made is I added salt and pepper after I mixed in the lentils. The recipe does not need more of the Indian spices as some other reviewers have said, it simply needs salt to bring those flavors out. Trust me, a little salt and it's perfect! Also, I recommend not skipping the fresh cilantro. That really adds a lot of flavor. This is my new favorite recipe!

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Reviewer:

llynn34

Cooking Level: Intermediate

Living In: Geneva, New York, USA

Reviewed: Feb. 25, 2012

Very nice curry. Mine ended up a little dry and the lentils still chewy after cooking them for 25 min. So after mixing everything together at the end I added 1 cup of water, another couple handfuls of spinach (because I had so much on hand), covered it and let it cook for about 15 more minutes. I added about 1/2t. sea salt and 1t. red pepper flakes before serving. We added raisins, chopped peanuts and cilantro at the table. Thanks for a recipe I know I'll make often!

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