Red Lentil Curry

red lentils cook very fast, nearly twice as quickly as other lentil varieties. I am guessing that you were not using red ones. imho, red aren't as good anyhow, but there is only a minor difference. if you just want quick, try buying red lentils next time.

It takes longer to cook. I had to add 1 additional cup o water, and in the end it came out dry. Either I didn't have the right pan or my temp was not right. I also recommend adding more of the curry - 2 tbsp and add more spices characteristic to Indian dishes like cumin, turmeric, chilly powder... You can blend a part in a blender and then reintroduce it back in the pan so the dish has a richer texture.

Great recipe! I also made a couple of minor tweaks: added paprika, chili powder, red pepper flakes, garlic powder, onion powder and ginger powder instead of raw ginger because I didn't have it. I also added a tablespoon of cornstarch at the end to thicken it up as well as blend 3/4 c of the mixture in a blender and added it back. Great dish served over rice!

We loved this recipe! Found that it took quite a bit longer than 20 minutes to cook. Will make this dish again and again.

This recipe turned out great! Deviations: garam masala spice mix as I didn't have curry powder, added a tablespoon or so of tomato paste. Crowd pleaser for sure.

This dish was amazing! I added more curry, salt and pepper. I didn't miss the meat at all. Can't wait to try some of the suggestions from the other commentators.

Good for getting down the basics but, as some commenters said, there needs to be more garlic and curry. I also included turmeric, cumin, chili powder, and a piece of scotch bonnet pepper. Tip: potatoes absorb salt. Add more salt to taste or correct your dish by adding more potato if over salted

This one's a keeper. Served over basmati rice. Will cut down on the ginger and double the garlic next time.

Solid basic recipe, but you have to spice it up. I followed what others advised and doubled the amount of garlic and curry. Other adjustments: increased the ginger, added dashes of cinnamon, hot curry, and coriander, added peas and a sweet potato, and subbed sweet onion for half the scallions.

Love this recipe! I spruce mine up a bit by adding cauliflower and a can of coconut milk. I also typically almost triple the curry and garlic. So delicious!

i added sauted chicken and a bunch of finely chopped chard after about 30 minutes. used green lentils, half an onion in place of scallions, and 2 cups water plus one can coconut milk in place of 4 cups broth bcs thats what i had. family loved it. son asked "what did you cook - something weird like from africa?" made way too much, i'm eating it for day 3 now... used 1 bag = 2 cups dried lentils....

Definitely needs at least twice the spice -- a nice solid weekday recipe!

Pretty easy to make and tasty. Hearty comfort food -- nice for winter. I used dry ginger (didn't have fresh), two potatoes instead of one, and some crushed red pepper flakes (we like spicy.) Served with basmati rice and nan.

Could not make this because I could not find red lentils anywhere! :/

Very good, my 3 year old even ate a few bites and didn't wince. It was a bit soupier than I expected though. I might try it over rice next time.

Easy to make, but a bit bland. I would have liked a little more flavor/spice.

Very good! excellent curry flavor and the ginger adds a nice spice too. It's quick and easy will definitely make again.

yes, real good I loved it.