I read a lot of the reviews beforehand and like one other cook, I felt it was missing something so I modified it mid way thru cook time.
It was VERY good with these additions:
Scaled to 10 servings:
I omitted "red pepper flakes" and used 1/2 tsp ground red pepper from the Indian store.
1 T ground coriander
2 cinnamon bark (about 2" each) from Indian store (remove before serving)
1 T curry powder
3-4 Tablespoons sugar at the end (this may be a little sweet for others, I suggest using 2 T and add to taste)
Little bit of salt
I blended a few ladles full of cooked lentils and added back to the soup for some thickness.
The Lentils will have a crunch, they are not overcooked or mushy when you follow cook times on recipe. I really liked it this way. My vegan friend and non vegan husband liked it.
I froze what we wont eat in the next 2 days, it doesn't contain anything that will curdle so I suspect the freeze wont hurt it a bit. It is definitely better the next day after the flavors meld.
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I read a lot of the reviews beforehand and like one other cook, I felt it was missing...