Really good. Will make it at least twice a month.

Delicious. Easy to throw together and serve on a cold evening

we loved it. i'll re do it for friends

I used Instant Pot at 15 minutes and it was a bit over done. The flavors are very good. The time needs to be 12-13 I think.

The recipe is a wonderful base allowing for all sorts of fun modifications according to preference and ingredients on hand! Like others have said, it is NOT a pretty dish, but it is comforting and tasty. Some mods I made: I first toasted the cashews in my cast iron pot, then removed. I sauteed the onion, garlic, and potatoes in olive oil before adding the liquids. For spices, my only mods were to add some smokey turmeric and 2 Tbsp of fish sauce replacing salt. After reading other reviews, I checked after 30 mins, and all of the liquid had absorbed and the lentils and quinoa were soft; I added a bit more stock. After removing from heat I stirred in about 12 oz of Power Greens to give it a bit of green color/ nutrition. I also stirred in the cashews. Very versatile and tasty recipe! I can see adding some sweet Italian crumbled sausage, or chorizo if you want to make it a full meaty meal. As was, this made a TON.

Delicious! This makes a ton. It doesn’t look pretty but has lots of flavor. I lost this recipe and tried another one that really disappointed me. I’m glad I found this one again. I printed it out and will make again. Also can freeze in small portions to eat later.

I loved the flavors of this dish! I did just as the directions said and put the pot on for 50 mins and took my dog for a walk. Luckily, I came back 30 mins later and it was thoroughly cooked- only took about 35 mins total. Any longer would be burnt or over-cooked. I have a gas burner, maybe that’s why? I think next time I’ll add kale and some other green veggie (peas, green beans) for color and flavor. I’ll make this again!

Easy to make and good tasting. My kids didn't like it, but I did!

So tasty! For a lighter coconut flavor and fewer calories, I used light coconut milk I also doubled the recipe and froze what we didn’t eat for quick weeknight meals - just as tasty when frozen and thawed! I also add some extra veggies, like peas and kale, to make it more nutritious.

it came 0ut preetty good

I used rice instead of quinoa and lentils (I'm living abroad and the selection of ingredients is rather limited). It turned out great and was very easy to make. I found it didn't need to cook nearly as long as the directions said, but that could also be because of my substitution of rice. Either way, though, I'd keep an eye on this while it's cooking to make sure the bottom doesn't burn. I may also add chilli pepper in the future for a spicier curry taste.

Delicious but I would classify this as a side rather than a main dish. I would watch the liquid levels throughout the cooking time. About 25 minutes in, I noticed all the liquid had been absorbed and the bottom ingredients were beginning to burn. I ended up adding about 1-1/2 cups more broth and water. And it definitely didn't take 50-60 min to cook. Mine was done in 35-40 min. I used a reduced-fat can of coconut milk and there was enough richness.

We had 4 adults & a 2 1/2 year old eating this delicious dinner. Only Grandpa rated it a 4 and the rest (including the 2 1/2 year old said 5 stars!)! This is a great "stand alone dinner" for vegetarians, or a meat could be added, or have this as a side dish to your main course. If you are unsure about the coconut milk, you don't taste it. For those who love curry, this is for you. You can adjust the curry to your liking.

Very good and filling!!

Very good! Cooked it for my vegan grandmother and she was raving about it all night.

Perfect for a busy night. Filling. Good.