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This was great: a terrific mix of textures and colors and easy to throw together. I did double to quadruple all of the spices, so I used 2T curry, I t turmeric 2 t whole cumin seed and 1 t salt. And I added a minced green chile to the ginger/garlic for some heat. Final note: About 15 minutes is sufficient to cook the very small red lentils that I used. Thanks Katel for a great vegan meal!

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DinnerBelle January 14, 2009

it tastes good, but not what I would expect from curry...the tomatoes cancel out most of the curry taste (and I added extra curry). So it's good, but it isn't curry.

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Whitney Leigh December 08, 2008
Lentil Rice Curry