Green-Lentil Curry

After reading other reviews, I decided to make this but I doubled the garlic, and was pretty generous with all the other spices - except salt. It tasted OK, but I don't like the watery appearance of the curry. I would cut the liquid (I used vegetable broth) to 4 1/2 cups and not add any water to the tomato paste. You can add a little water later if that's not enough. Add salt at the end - but I didn't add much.

Cook time for the lentils was way off, mine were done in the initial 20 minute simmer. Needs more spice, 1 tsp is not enough but 1 tbsp was too much -- starts to hide the other flavors.

I agree with the others- substitute broth for the water (all of it). I used low sodium chicken broth because I like some control over the saltiness. An extra garlic clove won't hurt, either.

This recipe has become one of my favs. After reading reviews, I made a few adjustments. I cooked lentils in chicken stock instead of water. Veggie stock would also provide a lot more flavor. I also sautéed in coconut oil instead of canola. Great flavor and perfect level of heat.

Not too impressive.. I decided to cook the lentils until just ready, drain, cook the veggies separately with a bit of water from the lentils and then add 1/2 of cooked lentils + all of curry paste. Otherwise the extra water would have killed the taste and the dish. Turned out quite flavorsome, but then I only used half the lentils for the same amount of curry paste.

This recipe is terrible and bland. Will not make again.

Completely tasteless. A waste of good ingredients. Will not make again.

of course there is no flavour because there is to much water..this recipe is not good unfortunately..Modification in need!