Reviewed: Jul. 24, 2008

This is one of my regular recipes and it is delicious. Very healthy too and lots of flavor. I serve it over brown rice or with tortillas.

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Mrs. D


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Reviewed: Jul. 19, 2008

I think this would have been a little bland for my tastes as is. I added 1 can of low fat coconut milk, 1 tbs hot curry paste, cayenne, and a bit of allspice and cinnamon for some sweetness. I also used vegetable broth as opposed to water. It was absolutely fabulous with the alterations!

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jillian1220


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Reviewed: Jun. 18, 2008

This was a good, healthy recipe. I like my food spicy, and added a finely diced serrano pepper to the mix. Next time I will also use chicken stock for more flavor.

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stickmodee

	Cooking Level: Intermediate Home Town: Homestead, Pennsylvania, USA Living In: Natrona Heights, Pennsylvania, USA
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Reviewed: Jun. 4, 2008

Made this today- with a lot of changes- and it's fantastic. I guess it's almost a different recipe, but I felt I should leave my changes here in case anyone wants to try what I did. I omitted the celery and added a chopped carrot and a chopped yukon gold potato. Then I added a half of a cup of vegetable broth, 1/3 cup brown rice, and quadrupled the curry powder (no one ever uses enough! a full tsp is perfect). It is excellent over homemade wheat bread!

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Bex

	Cooking Level: Beginning Living In: Saint Paul, Minnesota, USA
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Reviewed: Apr. 25, 2008

This is very very easy to make and it tastes great!! thanks for the recipe!!

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Dunia


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Reviewed: Apr. 17, 2008

FINALLY! A lentil recipe that doesn't involve bell pepper. These just are not in season now, and I respect that! Don't FUBAR the recipe and then say you love it, because it then isn't the same recipe! Tastes fine as-is.

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MsIrisCooks


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Reviewed: Feb. 17, 2008

Love this recipe. I made some adjustments... used sea salt and diced tomatoes, added carrots, and added andouille sausage. A family hit!

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Maria

	Cooking Level: Intermediate Home Town: Columbia, Maryland, USA Living In: Orlando, Florida, USA
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Reviewed: Feb. 12, 2008

awesome. the only things that i did differently is add chicken stock instead and grated carrots (which make it a little prettier), and a lot more onions(i love onions)... i also made a much larger batch and forgot how much the lentil rise. i did have to add quite a bit of water during the cooking process

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jaysbugie

	Cooking Level: Intermediate
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Reviewed: Jan. 24, 2008

This was tasty but not quite what I was expecting. I doubled the recipe and based on previous reviews, I added more curry powder. It wasn't anything special, but I'll make it again.

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Kim


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Reviewed: Jan. 18, 2008

A very healthful dish that's so quick, easy and delicious. Definitely going to become part of my regular menu rotation. I prepared it in my pressure cooker (15 minutes at pressure followed by quick release). I also took the advice of previous posters and used chicken broth. The diced sweet potato is a splendid touch! And I'm using (for a 4 serving batch) 3/4 tsp. curry powder and 1/2 tsp. salt. Delicioso!

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S Shannon

	Cooking Level: Expert
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Reviewed: Jan. 6, 2008

Wonderful and filling

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balletalyssa

	Cooking Level: Intermediate
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Reviewed: Jul. 29, 2007

Excellent vegetarian meal! Very easy to prepare. Will make again.

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FoodIsGood


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Reviewed: Jul. 29, 2007

Very nice! I added a touch more curry (we love curry in this house!) and about 1/2 cup uncooked rice. Perfect!

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WINDSINGER


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Reviewed: Apr. 23, 2007

This stew was good but it was a little mild for my taste so I added some curry paste to spice things up and it was much better.

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Jennifer R.


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Reviewed: Jan. 21, 2007

Very, easy and yummy. I add diced sweet potato for color.

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myra l.


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Reviewed: Dec. 1, 2006

I made this for dinner and everyone liked it, ages 6-38. It is hearty, rich, and the taste was very good. I did use broth instead of water for the lentils. I think the celery adds a really nice flavor to the tomoato sauce. And, I could see using Herbs de Provence instead of curry, if that suits you. I'll make this again.

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VICTRONAB

	Cooking Level: Expert Home Town: Paw Paw, Michigan, USA Living In: Durham, North Carolina, USA
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Reviewed: Nov. 21, 2006

Yum! I really liked this recipe and will make it again for sure. I used chicken stock in place of water as suggested by one poster and added sweet potato and cumin as well as curry. I also added about 2 teaspoons of Clubhouse Tex Mex spice which gave it a nice flavour. Delicious!

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doyenne1


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Reviewed: Sep. 23, 2006

We loved this recipe. I did make a few changes: added carrots, potatoes and cayenne pepper. Also, instead of water, I used chicken broth and upped the amount. I didn't have stewed tomoatoes so I used 1 can crushed and 1 can diced because I had them on hand. I upped the curry and the garlic and onion. We served it with red wine and crusty french bread. I will definitely make this again and might add escarole at the end next time. Thank you very much for posting this healthy and delicious recipe!

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TIGERTEACHER


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Reviewed: Mar. 16, 2006

I ended up adding another can of tomatoes to make it a little thicker (I whizzed it up with a hand blender first), and I used homemade veggie broth too. I enjoyed this. Thanks, Robin!

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