As with all recipes in this book, this dish did not disappoint. We tweaked a few things and added some extras. Again, this was served with a side of kale.

Tips:

• I used 1 fresh tomato and one can of crushed tomatoes. It was just what we had on hand.
• We added in half a cup of lima beans because we wanted it to be a little heartier and have been craving lima beans.
• Added in a tsp of chili powder to make it a little spicier and because we didn't have a fresh chili at the duplex.
• This was five out of five because it was spicy, filling, and delicious.

Nom! These red lentils were delcious. I went to the bulk section and grabbed the lentils and all the spices before I got started. This is the first time I've cooked with cardamom seeds and the result was delicious. It was so good that this was actually the second time I made the dish in the last two weeks. This was our main dish of the night and I served with a side of sauteed kale.

Tips:

• As usual, I halved the oil. The author tends to out oil us all. I didn't think it was needed.
• Added 2 more zucchini because I thought it didn't have enough the first time. 
• I tripled the recipe at one point but only doubled the bay leaves, cinnamon & cardamom pods. It was delicious! We ate this for dinner and lunch throughout the week! 
• This has 4 stars because it wasn't as spicy as we might of liked.

 

 

• Don't boil the liquid completely out as the directions tell you to -- we discovered that the soupy liquid is totally delicious and we were left wanting more of it.
• I cut the oil in half -- from 3 tbsp to 1.5 tbsp.  What can I say, a girl's got to keep it healthy when she can.  We didn't even notice the difference.
• Also, if you like spice, don't leave the red chiles whole -- cut them up and de-seed them before adding them to the pot so that more of their spiciness gets infused into the dish!
• Make sure you use fresh dill!  The dried version won't be nearly as nice.