Reviewed: Jan. 25, 2009

Made this for dinner tonight. Doubled the recipe but otherwise followed it exactly and it was AWESOME!! Both my 9 yr. old and my 2 yr old loved it also and it is so healthy I felt great serving it to my family. Super easy and super yummy!

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Gena

Cooking Level: Expert

Home Town: Mulberry, Florida, USA

Living In: Puyallup, Washington, USA

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Reviewed: Jan. 15, 2009

Wow! Great recipe. The only changes I made were to use vegetable broth instead of water and double the curry. This recipe was fanastic. It is quick, nutritious, and delicious.

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d

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Reviewed: Jan. 13, 2009

Came out a little dry, so I would add more water (or chicken broth) next time. The flavor was great. We doubled the curry and also added tobasco for some extra heat. Will be making this again.

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Lori

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Reviewed: Jan. 11, 2009

When I found this recipe, I decided to use an entire bag of lentils and make seven times the original amount because I was certain it would turn out. Let me tell you, it is divine! I multiplied everything in the recipe by seven except for the garlic. It tastes wonderful.

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Paula Jeanie

Cooking Level: Beginning

Home Town: St. Cloud, Minnesota, USA

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Reviewed: Dec. 29, 2008

I also added half and half at the end to make it a creamy stew. Very good!

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KLANGAROLA

Cooking Level: Intermediate

Home Town: Buffalo Grove, Illinois, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Dec. 12, 2008

Had this over brown rice. Very delicious!

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ChristinaW

Cooking Level: Intermediate

Home Town: Chehalis, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Nov. 18, 2008

My husband really liked this. I omitted the celery because I didn't have any.

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Scarborough Fair

Cooking Level: Intermediate

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Reviewed: Nov. 12, 2008

This is a fantastic recipe that is filling and healthy and affordable. I tripled the recipe and made adjustments according to what I had available, and it came out delicious. The changes I made: Green pepper instead of celery; added one white potato, cubed; and added 1/8 tsp of cayenne pepper for a little bit of a kick.

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Lynda Q

Cooking Level: Expert

Home Town: Madison, Wisconsin, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Nov. 11, 2008

great recipe! my only suggestion would be to add more curry powder! tastes great over rice, too.

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pascale michelle

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Reviewed: Nov. 8, 2008

Super delicious and incredibly filling. No need to add rice, potatoes or bread -- this is a very hearty stew. I did use vegetable stock instead of water. The sour cream on top is the perfect touch.

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Justine Garrett

Cooking Level: Intermediate

Home Town: North Hollywood, California, USA

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Reviewed: Oct. 20, 2008

This was great! I more/less quadrupled* the recipe to have enough for the family, and everyone loved it... including the kids! Absolutely fantastic, and we'll definitely do it again. *I used a 1-pound bag of lentils and multiplied other ingredients except the celery and garlic accordingly. Two ribs of celery plus a fistful of leaves was sufficient, and I didn't dare throw in more than four garlic cloves. Results were outstanding!

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Julie

Cooking Level: Intermediate

Home Town: Cypress, Texas, USA

Living In: The Woodlands, Texas, USA

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Reviewed: Sep. 26, 2008

I did add a little cider vinegar after tasting it towards the end of cooking and finding it somewhat bland, but it ended up tasting great and my kids even had seconds! It was extra yummy with a cheeky blob of sour cream on the top.

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bizzymom

Cooking Level: Intermediate

Living In: Columbia, Maryland, USA

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Reviewed: Aug. 4, 2008

Easy, tasty, and filling! I made some substitutions--I used broth instead of water, a full onion instead of 1/8th of one, carrots instead of celery, and a can of diced tomatoes instead of stewed tomatoes. I sauteed the onion, garlic, and carrots until the onion softened before adding the rest of the ingredients. I also increased the amount of curry to around 1 teaspoon, because I love anything curry-flavored.

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Emer

Cooking Level: Intermediate

Home Town: Watkins Glen, New York, USA

Living In: Brewer, Maine, USA

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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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