Caribbean Curried Peas (Lentils) Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jan. 27, 2013
To use ingredients we had on hand, I did make the following changes: 1 level tsp. of ginger powder, chili powder, cilantro powder (instead of fresh ginger, chili, cilantro), and I used only 2 TBS. curry powder and added no sugar. I made it with 800 ml water, 1 level TBS. vegetable-broth-powder, and 1 cup of 10-minute-red-lentils. I also added a diced tomato. It was spicy and you could taste the curry, but not too spicy. We liked it a lot, and I am sure it's even better with fresh ginger and cilantro.
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Reviewed: Apr. 16, 2013
It took forever to brown the carrots and onion, but it sure smelled good! I cut back to using just 2 T curry powder, and DH thought it was plenty hot enough for him! This is a great tasting dish!
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Cooking Level: Expert

Living In: Prattville, Alabama, USA

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Reviewed: Aug. 4, 2013
This is one of the best lentil recipes I've done so far and I have done a ton, I’m a lentil maniac. It’s a bit spicy though but so very tasty. Only change was the stock, used beef cause had nothing else and I’m not a vegetarian. Had to add a little more water near the end to finish cooking lentils to my liking. Great with plain basmati rice. Thanks, a keeper !!
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Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

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Reviewed: Aug. 17, 2014
Great flavor and easy to make. I used jalapeño and added diced green pepper and celery. Like another reviewer commented, I needed to add extra water and extend the cook time for the lentils to around 45 min. Served it over a brown rice blend.
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Reviewed: Oct. 27, 2014
YUMMMMMMMMMMY. I used Chicken broth and served over basmati rice cooked in lite coconut milk and WOW....this had great flavor.
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Cooking Level: Intermediate

Home Town: Manassas, Virginia, USA

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