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  1. Janan Jem

    I had a version of this over quinoa with a handful of baby spinach at Cafe Gratitude.
    Thanks for this recipe as now I can make my own!

  2. Maren

    Making as we speak! I’ll keep you posted!

  3. Celia Lisset Alvarez

    Tried this last night. It’s very tasty, even though I couldn’t make it exactly the same–had to settle for powdered cumin instead of seeds, and brown lentils instead of red. I also didn’t have a jalapeno, but I used some green pepper instead, and I went with the six garlic cloves, always good for keeping the vamps at bay. Even with all these subs, it was good. The spice blend is very authentic. I did wish it was heartier, however. Next time I’ll try it with carrots and more peas. Overall very tasty, and super-easy to make. Thanks, Amber!

  4. Amanda

    I tried this with a cup of cooked swiss chard mixed in and it was great! Good flavor while nice and mild. I didnt add the jalapeno or cilantro.

  5. Trish @ MyBigFatBundt

    This was so yummy, Amber. I’m sure you already knew I was making it, based on my 1 trillion instagram photos. (I’m a little obsessed…) I blogged about it this morning and linked you back up of course. I didn’t change a whole lot. Just played around with the spice blend a bit, adding a pinch of sugar (I don’t know WHY I love doing this so much, but it works!), subbing in some veggie stock I had in the freezer from spring, and making it a bit thicker. I forgot to add in the peas but had tossed in some carrots anyway, and garnished with green onions, so the photos still had nice splashes of color. And the carnivorous husband like it.

  6. Dee

    How can we get this spicier where as u want to eat it because its so good?