Pumpkin Curry with Lentils and Apples Recipe Reviews - Allrecipes.com (Pg. 5)
Reviewed: Oct. 20, 2008
I like the idea of this, but it was way too much lentil in proportion to the rest of the ingredients. As a result, it was very bland and not at all pumpkiny. After tasting it, I added more spices (doubling them) and a bit of coconut milk, and still it was disappointing. I’d suggest using, at most, half the amount of lentils—maybe even less—and increasing the pumpkin.
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Photo by KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA
Living In: Santa Fe, New Mexico, USA

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Reviewed: Oct. 6, 2008
This was a departure from my usual lentils, for me. I liked it a lot! My kids loved it too! I subbed spinach with kale, and a butternut squash for the pumpkin because that's what I had on hand. It will definitely get made again on our house. It is a great recipe to fiddle with for your own needs(like what's in the fridge), but also good the way it's written. The only major change I made was to add the cooked lentils in with the kale and apple, because I like my lentils to have a good texture still, but a very good recipe. Thank you!
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Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jul. 15, 2008
Bland, bland, bland. I love all the vegetables and lentils that went into this but after it was all done, everything tasted the same - like murkey bean water with a hint of curry. Very disappointing.
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Cooking Level: Intermediate

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Reviewed: Jun. 21, 2008
Fantastic!This coming from a person who cooks lentils every day without fail! I had no idea one cud put all this in lentils:)) and it wud taste so good! And yes, I saute'd the onions, garlic and tomatoes in the pressure cooker, added the rest of the stuff (less water) and two whistles! I was done in 20 minutes:)
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Reviewed: May 22, 2008
Fantastic, I think if I made it exactly per instructions it would be *****+! I had lots of fresh pumpkin and was able to make this from mostly what I had in my cabinets and fridge--didn't have some of the ingredients but substituted courgette for the carrot, cinnamon for the cloves, and I didn't have curry powder (I upped the cumin). I cut down on the time needed by baking the pumpkin, pre-cooking the potatoes, using tinned lentils, using canned tomatoes instead of fresh, and frozen, thawed and drained spinach. Next time I'll be sure to have all of the correct ingredients. This is great with brown rice. Thanks for such a great recipe!
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Reviewed: Apr. 29, 2008
Delicious! It did take quite a bit longer to prepare the dish than I expected, but I work slowly. It was well worth the time in the end and the left-overs are great, too.
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