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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
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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4 users found this review helpful

Reviewer:

Becka
Photo by Becka
Cooking Level: Intermediate
Home Town: Buffalo, New York, USA
Living In: Boston, Massachusetts, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
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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Reviewer:

kellyd
Home Town: Kansas City, Missouri, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
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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2 users found this review helpful

Reviewer:

BRUNOSBETH
Photo by BRUNOSBETH
Cooking Level: Intermediate
Living In: Brantford, Ontario, Canada
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