Reviewed: Apr. 28, 2013

I'm sure the recipe was a good one, but I didn't like it. I'm new to lentils and looking for ways to make it. Love spinach and other ingredients, but just couldn't do it. I might try again, but not likely.

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Reviewer:

CharB2665

Cooking Level: Beginning

Reviewed: Apr. 22, 2013

Outstanding! very easy to make. Made some quirky additions. The first bowl I prepared just like in the receipe and I ate it over sweet potato. The yam gave it an additional sweetness that was incredible. The next bowl (lol) I added parmeasn and feta cheese (cause cheese makes everything better!) and it was even better then the first bowl. Definitly a regular meal at my house!

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Reviewer:

alauriston

Reviewed: Mar. 22, 2013

Very tasty. Will definitely make again. Used full cup of dried lentils, added a shredded carrot and used 3 cups of chicken broth instead of water.

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Reviewer:

Maria

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Feb. 19, 2013

It was quite good, made it with bullion and fresh spinach (not baby)--the lentils took much less than 35 mins to cook and become soft.

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Reviewer:

DEELIGHTFULL

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Crestline, California, USA

Reviewed: Jan. 28, 2013

This was very good. My husband even liked it. I did use vegetable broth instead of water and probably doubled the spices. I diced and threw in half a red pepper as well. I also needed to add an extra cup of broth at the end to make it more smooth and creamy.

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Reviewer:

kitchenkelsey

Reviewed: Jan. 16, 2013

Delicious - I served it over a diced baked potato.

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Reviewer:

jwilke

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Reviewed: Dec. 30, 2012

This is one of my staples. I always add a lot of cumin, turmeric and curry to give it more flavor and use fresh spinach that I throw in at the end to wilt it. Very hearty and healthy!

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Reviewer:

nica88

Reviewed: Oct. 25, 2012

I loved this recipe, although I did make a few changes. Like others, I used 1 cup of red lentils, 2.5 cups of chicken stock. I also added to the onion 1/2 each red and green bell peppers. I also used about 8 oz fresh spinach instead of frozen, adding it right at the end after the lentils were tender along with 2 fresh chopped tomatoes! For a little heat drizzle with Srirachi hot sauce at serving. Yum! Thanks for the recipe.

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Reviewer:

Angy

Reviewed: Oct. 23, 2012

Made with quinoa. Delish.

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Reviewer:

Beckyfl1

Reviewed: Oct. 8, 2012

I make this all the time and follow the recipe as written, though I sometimes mix things up and use fresh spinach instead of frozen. You may consider serving over quinoa instead of rice. Additionally, I add a small spoonful of sour cream and whatever hot sauce I have on hand.

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