Fragrant Red Lentils with Rice

excellent flavors and easy to make. nice combination with brown basmati rice.

This was amazing. My young kids and I couldn't get enough of it. The flavores were perfect. Was just like a restaurant. Made it with saffron rice.

This dish was good, but I'll make a few changes next time. I think it needs additional garlic (at least a clove) and the 1 T jalepeno pepper was not enough for us. It was very flavorful, but not at all spicy and we would have liked more of a kick. I used regular Indian basmati rice and added some saffron. I used canola oil since it is healthier, and I didn't add the 2T of cilantro because I didn't have it on hand. If you don't like heavy Indian spice/flavor, I recommend slightly decreasing the spices. It was very powerfully flavored with listed ingredients (including Garam Masala). I will definitely make this again with the above changes.

I've been making this recipe for years. Just fantastic. I skip the garam masala, though, as no local grocery stores carry it.

Made this recipe without any modifications and it was excellent. Served it with a choice of rice and/or naan as a vegetarian main entree. Would definitely make this for guests. Would also be fun to play around with recipe--sub chicken broth for water and use less salt or add chicken for protein source; many possibilities to tailor recipe to personal taste.

This was absolutely delicious! I just used brown lentils instead of red and it was fine; they will still fall apart like red lentils if you cook them long enough. The flavors are exciting but just subtle enough to serve this with a stronger tasting curry or other Indian style main dish. I served this as a side to the Sweet Potato Chicken Curry on this site, and the two dishes paired together beautifully.

Just made this for the first time. I used a leek instead of the onion and added 1 pkg of pressed, cubed extra firm tofu. If you're not a tofu person garbanzo beans would also be delicious!!

i love this recipe with just a few changes. based on another CL lentil curry recipe I add a can of diced tomatoes. I also often substitute the jalapeno for 1 or 2 small red or green chiles from a local Indian grocery store. I have never been able to find red lentils, but the plain old brown ones work just fine. Finally, I almost never add cilantro b/c I don't want to buy a whole bunch just for this recipe; and sometimes instead of buying yogurt to serve with it, I just stir in a tiny splash of half/half or cream at the end. if it were up to my husband, we'd eat this every other day!

Delicious explosion of flavors! We ate it as our main dish (and ate a little more than one serving!) I had a bag of red lentils and was looking for a way to use them up. Good choice! I did use organic white basmati rice since I coudn't find brown at Trader Joe's today. Tastewise, I prefer white anyway, unless I can find some good short grain brown, which has a wonderful texture. We had some Chateau St. Michele Reisling, which was a perfect pairing.

I served this as the vegetable side with Chicken Curry with Cashews. The more subtle flavors of this dish paired nicely with the richer flavor of the entree. Rice and naan were both served and I enjoyed it smeared on the naan bread for lunch the next day. Stirring the yogurt in just before eating gave the dish a smoother mouth fell. I would make it for guests if I was making an Indian inspired menu. We will make it againg becuase it comes together quickly and complements a family favorite.