Curried lentil stew with vegetables from Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen by Ruth Reichl

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Notes about this recipe

  • aeader on October 24, 2020

    Quick, easy, healthy, and very good. The curry flavors weren't as pronounced as I would have preferred but still good. Used chopped frozen spinach (thawed and liquid squeezed out) and extra peas that needed to be used up. Skipped the roasted cauliflower and just served over rice but will make the cauliflower next time.

  • Bloominanglophile on May 02, 2015

    This was good for a weeknight meal. Made 6-7 servings with the recommended rice and roasted cauliflower served alongside.

  • Laura on December 23, 2010

    Pg 288. This was tasty, but not incredible. It's easy to make and a good, healthy weeknight meal. Mildly spicy. I'd make it again.

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