Reviewed: Feb. 21, 2008

This was seriously good. I used 1 cup of red lentils, and 2.5 cups of vegetable broth in place of the water specified. I also used half a white onion, half a red onion, four cloves of garlic, and during the last five minutes, wilted fresh spinach directly on top of the lentils, along with the remaining salt, pepper, cumin and garlic specified in the recipe. Got rave reviews from vegetarians and meat-eaters alike. Excellent recipe!

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176 users found this review helpful

Reviewer:

vanessajbaca

Cooking Level: Expert

Living In: Albuquerque, New Mexico, USA

Reviewed: Jul. 2, 2007

I have been making this for a few years and love it every time. I always use fresh spinach and substitute chicken broth for the water. Very tasty!!

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105 users found this review helpful

Reviewer:

littlebird

Reviewed: Oct. 24, 2005

This was very good. I doubled everything except used only one onion and used chicken broth for half the water. I also added 3/4 c. finely chopped carrots in the last 15 min. (b/c mom always did) and added fresh spinach in the last 5 minutes of cooking. I suggest doubling this to serve four as a main dish. (Hubby and I had little leftover) Awesome, thanks!

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59 users found this review helpful

Reviewer:

Spongebob7

Cooking Level: Expert

Home Town: Carmel, New York, USA

Living In: Danbury, Connecticut, USA

Reviewed: Apr. 24, 2009

Like other reviewers, I used 1 cup of lentils and 2 1/2 cups chicken stock. I also added the cumin at the beginning to the onions to develop the flavor. Added sliced carrots during last 10 minutes. Used about 2/3 bunch fresh spinach and wilted in pot. Also added pinch of nutmeg with the spinach and flavor was incredible. Serves 4 over rice. Very filling and a different flavor to help shake up dinnertime. Meateaters won't even notice it's vegetarian it's so hearty. Will put in my dinner rotation.

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51 users found this review helpful

Reviewer:

rebibug

Reviewed: May 2, 2007

Delicious! I was a little skeptical about the other reviewers' suggestion to double the lentils (I do love my spinach), but I decided to use the full cup anyway. Definitely the best ratio! I also added a can of diced fire-roasted tomatoes and used red lentils. It's actually quite pretty with this mix.

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35 users found this review helpful

Reviewer:

GOYA123

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: New York, New York, USA

Reviewed: Apr. 4, 2008

Loved this....I didnt want a soupy dish...and I followed my fellow AR recipe exchange friends advice and left the amount of water the same....glad I did because the lentils really needed it to cook properly. I wasnt left with much water and I drained off the rest. I sauteed my onion and garlic in evoo, added my baby spinach (I had 2 6 oz bags), wilted that down and then added the cumin and red hot pepper flakes. Scrumptious! Will make again!

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32 users found this review helpful

Reviewer:

SLJ6

Cooking Level: Expert

Reviewed: Jan. 5, 2011

This was a wonderful meatless dinner. The only thing I did differently was that I used fresh baby spinach instead of the frozen but everything else was the same. I served this over rice with a nice crusty bread and white wine. Next time I will add some diced carrots or diced red peppers with the spinach.

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24 users found this review helpful

Reviewer:

PamMar

Cooking Level: Intermediate

Home Town: Pompano Beach, Florida, USA

Living In: Wellington, Florida, USA

Reviewed: Jul. 1, 2003

Delicious and nutritious, not to mention inexpensive! We added carrots to the recipe. I'd recommend perhaps doubling the amount of lentils. The boyfriend would like to add more salt to it, but I thought it was perfectly salted and seasoned. No longer must I envy the cooking aromas of my Indian neighbors.

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21 users found this review helpful

Reviewer:

GAMIS

Reviewed: Mar. 19, 2001

This was excellent! I used fresh spinach and just microwavedit for three minutes or so. Very traditonal Indian flavor. I was very impressed with this recipe. HIGHLY RECOMMENDED!!!

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21 users found this review helpful