The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Apr. 21, 2012
My husband loved the flavors. Like another reviewer, the red lentils came out mushy but aside from texture, the taste was still good. I would say the prep time is not 30 min. I had the entire dish done in about 30 min--I almost didn't make the recipe b/c of the approx time so even if you are short on time, you can still make this dish.
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Cooking Level: Beginning

Home Town: Westchester, New York, USA
Living In: Cambridge, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Mar. 13, 2012
I followed other reviewers suggestions of steaming the kale. I omitted the sausage, but added mushrooms and cherry tomatoes instead. I think the cherry tomatoes & mushrooms gave off enough liquid, because I didn't need to use any pasta water. Added some red pepper flake to the onion. And also added a lot of white wine to the lentils while cooking. Yum. Will try over brown rice in the future to change things up.
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Cooking Level: Intermediate

Home Town: Rochester, New York, USA
Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Dec. 31, 2011
I made this tonight for dinner and I thought it was very good. I did have to add extra veggie broth to the lentils to keep them moist while I was waiting on the pasta to cook, so definitely keep enough on hand. I used Gimme Lean! veggie sausage in the onion mixture, and it turned out great! I would recommend.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Dec. 7, 2011
Great taste...didn't miss meat
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Dec. 1, 2011
Everyone in my family loved this, including the 1, 4, and 6 year olds! Easily adaptable, we spooned the lentils and kale over fresh biscuits instead of adding pasta. Delicious!
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Jen

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Nov. 18, 2011
This was SO good! My kids even had seconds! The only change I made was to add shiitake mushrooms and add a bit more veggie broth to the finished product to keep it moist. I will absolutely be making this again! :)
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The reviewer gave this recipe 3 stars. This recipe averages a 4.4 star rating.
Reviewed: Nov. 13, 2011
I was going to try this recipe and then saw that there were 732 calories per serving. That's a lot and looking at the ingredients, I don't see how that can be. Even with olive oil and vegan sausage, it shouldn't be that much.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Oct. 25, 2011
I loved this. It was pretty easy and very tasty. It was better the second day, and thereafter. Needed salt.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: May 20, 2011
Good but to much macaroni for my tastes. Will add less the next time I make it. Overall very tasty vegan recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jan. 12, 2011
Yum! I tried this recipe with a few modifications and it was delicious and hearty. To boil the lentils, I used 2 cups chicken broth, 1/2 cup white wine, 2 cloves of garlice, and about 3/4 cups water. This kept it moist when I mixed everything together. I also added broccoli and mushrooms, and steamed the kale based on other reviews. I added some adobo and a little curry powder. Instead of vegan sausage I used Bob Evan's sage sausage (sorry, not vegan but good!) These tweaks just suited my taste buds better. Great recipe, thanks for sharing!
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