Reviewed: Jun. 9, 2008

This is the best bean curry recipe that I have made. My teenage son, who normally will never even try my vegetatian recipes, loved this too. The raisins disintegrated while simmering and added a wonderful sweetness to balance out the spices. I recommend a dollop of plain yogurt on top before serving.

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KimA

Cooking Level: Intermediate

Living In: Victoria, British Columbia, Canada

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Reviewed: Apr. 30, 2008

One of the best vegetarian recipes I've come across. My husband added some cashew nuts to his, and although i was skeptical at first, it added a whole new textural dimension to the dish! well worth trying.

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judiroy

Cooking Level: Intermediate

Home Town: Carlisle, Cumbria, England, U.K.

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Reviewed: Feb. 22, 2008

Very good! I used about 3/4 a can of leftover coconut milk which made it nice and creamy!! Served with an Indian style rice. Delicious!!!

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colleen

Cooking Level: Intermediate

Home Town: La Puente, California, USA

Living In: Mason, Ohio, USA

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Reviewed: Feb. 1, 2008

What an awesome recipe! Thank you for sharing. The only change I made was adding about half a can of chicken stock to help cook the lentils. Might consider adding coconut milk next time, for a south Indian flare. BTW, the grapes are not optional. If you don't have them around, make a special trip. They are totally worth it. Try golden raisins instead of the plain black. A dollop of sour cream on top can cut the heat of the curry and makes it really tasty!

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Kendra

Cooking Level: Beginning

Home Town: Mason City, Iowa, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Jan. 16, 2008

My husband and I just loved this recipe! We are definitely making it again. I added some large chunks of bell pepper and carrots when I added the lentils, etc. Made it with some naan bread, and it was just perfect.

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Carey

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Reviewed: Dec. 13, 2007

Highly recommended, the flavor is great and it's super healthy. I had never made any time of curry at home before and this was a great way to start.

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Roxy B.

Cooking Level: Intermediate

Home Town: River Rouge, Michigan, USA

Living In: San Luis Obispo, California, USA

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Reviewed: Dec. 1, 2007

This was very good. I only changed the recipe by using brown lentils (what I had), and using 1 T. cumin, because I love it.

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TINA45

Cooking Level: Intermediate

Home Town: Spearfish, South Dakota, USA

Living In: Somerville, Massachusetts, USA

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Reviewed: Nov. 26, 2007

Very good, very easy.

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sarah

Cooking Level: Intermediate

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Reviewed: Nov. 23, 2007

I like the taste. It's not like I've cooked before. I don't think I generally mix tomato with curry. I had to add a bunch of water to get the lentils to cook, though. Maybe I used the wrong kind, I used a small hard orange lentils (not the larger orange ones). I don't know how much water I added, maybe about a cup overall. The flavor is definitely unique. I liked the addition of the raisins.

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ANTIHOPE

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Nov. 6, 2007

This was a great recipe. I was making it for only two so I used one can of mixed beans instead of the kidney and chick peas, and I'm not a big spice fan so I cut out the cayenne, and I halved the cumin and added a little ginger and cinnamon., and it still turned out great.

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Sparque

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Reviewed: May 15, 2007

This is a wonderful, flavorful recipe. It's definitely going to become a regular dinner option in our home! I only made two slight adjustments. Just because I'm not a huge fan of cayenne pepper, I left that out. I also added half a tbsp of ground ginger, a flavor I love in many curry dishes.

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Katherine A.

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Reviewed: Apr. 3, 2007

To avoid undercooked lentils and to shorten the required hour of simmering, the first step of this recipe should be: Boil 1.5 cups of water. Add 1/2 cup of lentils. Cover and simmer on low heat while you prepare the rest of the recipe. (that probably takes about 15-20 minutes.) Lentils will be softened. Drain lentils and add to the tomato-bean pot and simmer for however long you have available, but at least 15-20 minutes to blend flavors. I did the above plus added another can of beans (whatever you have-I had great northern beans) It came out great. The raisins were an excellent idea. I also accidently added 2 Tbsps of cumin. Still tasted great. Thanks.

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Joanne

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Reviewed: Feb. 7, 2007

Tasty recipe with some additions. Added potatoes, green pepper, mushrooms and just prior to serving a can of coconut milk and chopped cilantro. I omitted the raisons. Lentils required longer cooking time. Husband and 5 year old enjoyed it.

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Dina

Cooking Level: Intermediate

Home Town: London, Ontario, Canada

Living In: Kelowna, British Columbia, Canada

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Reviewed: Dec. 21, 2006

This recipe is delicious! I use only one can of tomatoes (14 oz) and I skip the kidney beans. Also, added about 1 cup of water to help the lentils cook.

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mntripleo

Home Town: Miami, Florida, USA

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Reviewed: Nov. 24, 2006

After reading most of the reviews, I can see that I probably should have mentioned that the lentils used in this recipe are the tiny orange lentils that cook very quickly. I get mine from the organic section of the market. Canned or soaked lentils will work too, so long as the liquid and cooking time is adjusted accordingly. Also, as a side note, I use whole cumin seeds which I toast and grind in a spice mill... but ground cumin works just as well.

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Michelle

Cooking Level: Intermediate

Living In: Rothesay, New Brunswick, Canada

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Reviewed: Jul. 2, 2006

I kept the heat around medium and added water periodically to cook the lentils quicker. Otherwise, made this exactly as printed and it was excellent! Will be having this one again. Thanks!

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STARFISHMOSES

Cooking Level: Intermediate

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Reviewed: Apr. 10, 2006

This was just okay to me. It more or less tasted like chilli. The lentils hardly cooked at all, I had to add some chicken broth and simmer the "chilli" over 1/3 hour more to get the lentils at an edible stage. I served it with naan (from this site). I would probably try this recipe again, only not use lentils or at least soak them. It was very healthy almost fat free.

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Ali

Cooking Level: Professional

Home Town: Calgary, Alberta, Canada

Living In: Logan, Utah, USA

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Reviewed: Mar. 22, 2006

I've made this one a couple of times already and it comes out great. Some sour cream on top makes it extra special!

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Carah

Cooking Level: Intermediate

Home Town: Astoria, Oregon, USA

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Reviewed: Mar. 13, 2006

Very good, but not good to eat before a big date! Also, made my whole apartment REEK for about 5 days. Still, totally worth it for the protein punch. I used crushed red pepper and chili powder instead of cayanne and added sweet italian peppers and shiitake mushrooms. Very yummy on brown rice or whole grain pasta.

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dragonlady5

Cooking Level: Intermediate

Home Town: Salem, Massachusetts, USA

Living In: Somerville, Massachusetts, USA

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Reviewed: Feb. 15, 2006

It didn't turn out as I expected it would, I didn't really care for the taste and the lentils took much much longer than a hour to cook. My husband didn't mind it though.

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