Reviewed: Oct. 5, 2006

A healty recipe with a great flavour, and a bit of spice. The lentils may need a shorter or longer cooking time depending on the brand used, and draining and reserving the liquid probably isn't a bad idea either. This smelled so good while I was making it that we started into it before our guests even arrived!

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Reviewer:

Laurie W.

Cooking Level: Expert

Home Town: Ottawa, Ontario, Canada

Living In: London, Greater London, England, U.K.

Reviewed: Feb. 8, 2000

yum! this was so delicious & healthy. very spicy.

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Reviewer:

melly-v

Reviewed: May 9, 2000

I really enjoyed this recipe -- so did my bridge group. We were all getting tired of the same-old, same-old...

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Reviewer:

POLLYANNAM

Reviewed: Feb. 7, 2001

This is an easy and delicious recipe!

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Reviewer:

JORE

Reviewed: Mar. 13, 2006

i replaced the curry with coriander and it came out smelling and tasting fantastic! i make this all the time.

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Reviewer:

becky.

Reviewed: Feb. 14, 2007

YUM! We like things spicy so I used 1 tsp each of hot and mild curry. I also added 1 tbsp of coriander seeds thanks to suggestions from the reviews AND, as also suggested, I did not use all the liquid or it definitely would have been too soupy. I put in my food processor and added the liquid a little at a time until I got a good, thick dip consistency. I think I ony used half of the reserved liquid. And I also added a little onion salt. It's a good recipe to play with and make your own but is it good? YES!

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Reviewer:

Tess

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

Reviewed: Nov. 5, 2007

It was great and spicy but i substituted the cumin seed with sesame seeds and cumin powder and vegetable oil with 1 1/2 teaspoon olive oil. I like how the lentil taste with the spice kick.

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Reviewer:

Vinnyblare123

Reviewed: Jan. 10, 2008

this is DELICIOSO! and super easy and super cheap to make. i am pretty sure i added too many spices bc i was drunk when i made this but it was still eaten up and also this is very healthy. i will def make this again soon! maybe even now...

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Reviewer:

stefanie simone

Reviewed: Dec. 12, 2008

This recipe turned out very well. It is a little spicy for me so next time I will cut down on the cayenne but that is a preference thing. I had no trouble with having too much liquid as some reviewers did. In fact after cooking the lentils I had to add more water to smooth out the dip to a lighter consistency..

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Reviewer:

Tara7373

Reviewed: Dec. 28, 2008

Noni!!!I was looking for a recipe just like this one, and am I ever glad I found it!I used Umbrian brown lentils and olive oil,and, in addition to your recipe,added: 1 tsp toasted coriander seeds,half a cube veggie bouillion,Hungarian hot paprika,and cooked the lentils with a bay leaf.I used lots of the cooking stock to thin the spread, as it was plenty thick. Unbelievably good, I had it with my lentil soup and homemade buckewheat sourdough bread...sneaking back to get more sourdough and dip!!!It makes a fantastic sandwich filling! I will be making this as a staple in my fridge from this moment on.

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