Reviewed: May 30, 2009

I loved this but it didn't go down well with the kids. I left out the seeds and added garlic.

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Angi

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Reviewed: Apr. 5, 2009

We have made this recipe several times now and our family loves it!

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tami

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Reviewed: Apr. 9, 2008

Tasty & fairly simple to make. I made a few modification because I was having more guests at dinner than I expected. Luckily I had extra artichokes, but I just added some ketchup and a tad more water to make up for more tomatoes. (I only did this to add ~ one serving. Not sure if it would work on a larger scale.) I also served over rice instead of pasta because of my gluten allergy. Everyone RAVED though. Tomatoes and lentils are a great combo, and artichokes add the perfect something extra!

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Reviewer:

Becka

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Mar. 3, 2008

I was a little unsure as to whether this recipe would have enough flavor but I was pleasantly surprised. It was very easy to throw together on a week night. I didn't have any sesame seeds and used a little chopped yellow onion in place of the green. It was a nice hearty easy meal.

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kellyd

Home Town: Kansas City, Missouri, USA

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Reviewed: Dec. 19, 2007

Mmmmmm! Tomatoes and lentils are such a delicious combination!! This is a very good recipe...I tweaked it a tiny bit to our taste: Try with sauteed garlic, minus the green onions and substitute finely minced sweet spanish onion. Add fresh chopped parsley (about 2 tbsp)and 1/2 tsp crushed chili peppers. Top with curls of romano cheese right before serving (use a vegetable peeler). Enjoy!

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