Suzanne Recipe Reviews (Pg. 1) - Allrecipes.com (10051424)

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Red Lentil Curry

Reviewed: Apr. 12, 2009
I make a couple of changes: 3 TBS of RED curry paste (you really need the paste for this!), 2 TBS of curry powder. I also add some ground Cardamom and Garam Masala as well. I also put in some frozen peas at the end. It really tastes better if you carmalize the onions, but i dont always have time so i just saute them until tender, and it is still very good that way.
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Lentil Soup

Reviewed: Apr. 12, 2009
I love this recipe, but have made a few changes: I think 8 cups of water is kind of bland so I use a 28 oz can crushed tomatos, 4 cups veg. stock and about 1/2 cup water for the liquid. I double all the spices and carrots, i skip the spinach, but always finish the bowl off with baslamic vinegar. I also add a couple of potatos diced and put in when there is about 1/2 left to cook. Throw in green beans if i have them. Oh, and I use Green/Brown Lentils (not red) This makes excellent leftovers too :)
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Quinoa and Black Beans

Reviewed: Mar. 25, 2008
I love this recipe. My meat eater boyfriend does as well. It is good as-is, but I do add a couple of things. I love red bell peppers, so I add 1/2 to one whole one diced to the onion step, and I make sure to add extra cumin and cayanne pepper as well, since I like lots of flavor. This is good with either 1 or 2 cans of beans, whatever you prefer.
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Quick and Easy Stuffed Peppers

Reviewed: Jan. 10, 2008
Loved this recipe, use it weekly...made a few changes. Used pre cooked brown rice, and combined the beans and rest of the ingredients on the stovetop (or microwave, depends on how lazy I am) and heated through. Added chilli powder, cumin, garlic and onion powder. Used mexican cheese blend and put the stuffed peppers in the oven/toaster oven for a few minutes. You can also tailor this recipe to be more italian depending on the spices.
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