This is a very flavorful dish and great for the fall and winter. I cooked it exactly as the recipe describes including ingredients. Cilantro does make a big difference. The only thing I will add next time is more curry seasoning. If you do not like spicy dishes, use the recommended amount. My husband and I need a little more spice so next time, I will be generous with the curry. Rice was also a good compliment to the dish.
Wow. What flavour in this dish. We loved it. My 17 year old son had no problem finishing off any leftovers. I sauteed my onion in water and used extra parsnips. I measured out the lentils and 4 oz is about a half cup. I also added 1 Knorr beef cube and water in place of the vegetable stock. This is easy to make too. Thanks for the recipe.
This is good, in a very healthy and hearty way. I found that the flavor could use a bit more of a kick, so I added a ton extra curry powder. If I had more cilantro on hand that would have been good too.
This is exactly the type of recipe I love: nutritious, easy, and hearty. It was perfect for a cold winter evening. I made it as directed but used one sweet potato and one russet potato for the potatoes and green lentils instead of red. The cilantro was a really nice touch. Made for Veg*an Swap, February 2010
Very tasty. I did have to make some subs, because at the time I cooked this, the parsnips were not in the ingredient list. In place of the parsnips, I added 1 rib of celery diced and a small yam cut into chunks. I also am not a fan of cilantro so I used some parsley and minced scallion in its place. This was a delicious and hearty meal- you can change up the flavor easily by using different kinds of curry powders/pastes (I is 2tsp hot red curry powder and 1 tsp mild yellow curry powder). The consistency is more like a lentil or split pea stew, so if you want it thicker, simmer uncovered or add an extra tablespoon or two of lentils. I made a half batch (serves 2) and the portion sizes are very hearty- it halves very nicely.