Spicy Red Lentil Dal with Pita Wedges

Very tasty! I actually liked it warm, though. I used mustard powder, maybe 3/4 tsp. and also just cooked the lentils in water. Great curry flavor.

I have made this multiple times already following the recipe to a t and it always came out amazing. Is just finished another batch, except this time I did not have tomato paste on hand, so I used about 1/4 cup crushed tomatoes instead. I also added diced carrots and red peppers this time around as I needed to use them up. Came out fantastic - thanks, cooking light!

I used 1 cup broth, 1 cup water. (broth was home made). I updated the heat - 1tsp of hot peppers and 1/2 a serrano diced. Used it as a side dish. Hubby loved it! (love the idea of red curry instead of tom paste!)

Love this recipe! I use vegetable broth to make this vegetarian. I have made it to take on hikes - great source of protein. When I'm at home add a bit more of vegetable broth so I can pour over brown rice. Serve with greens, yogurt and naan for a complete meal. Yum!

Vegan AND gluten free! I used vegetable broth and water to cook the lentils, no chicken broth. I have made this twice and have made some big substitutions (like, one time only had red onion, not yellow, and haven't found red lentils, just green or white). Also don't have the mustard seeds. Anyway, it is super yummy no matter what i do to it. i eat it w/o pita or rice, just a spoon and lotsa fresh lime juice.

Followed recipe exactly, except substituted 1 tbs red curry paste for the tomato paste. Very spicy, but excellent! Great over jasmine rice for an entree!

This is an excellent dal. I added fresh cilantro, and served it with jasmine rice and pita bread as a meal. Very filling, and so easy to make.