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Coconut-Curry Lentil Stew Served over Quinoa

Reviewed: Mar. 3, 2011
Delicious. I just wanted to keep eating and eating! And definitely tastes even better the next day... yum!!! A note about cooking lentils: adding salt to your lentils before they have finished cooking causes them to harden and take much longer to cook. This could be why some people have had trouble with their lentils taking so long...mine were done in about 25 minutes. Skimming the other reviews, I added bell peppers, chopped fresh ginger, double the molasses (I like sweet curry), and half the coriander. Adding cashews while serving gave it a fantastic nutty, crunchy, occasional burst of salty goodness. I think it's safe to say you'll need to double both the water/broth AND the coconut milk in the curry...at least I definitely had to...
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