This is a good recipe, but I'm taking off a star because a tablespoon is WAAAY too much salt in this recipe. I had to add another can of coconut milk just to balance out how salty it tasted. I made this with a few modifications as well. I didn't have any coconut oil or powder, but it tasted fine just using coconut milk and vegetable oil (I'm all about keeping the flavor, but I like to keep things thrifty since I'm a college student). I also added a bit of brown sugar into this and used a 15 oz. can of diced tomatoes (five tomatoes seemed like a bit too much, plus I like the flavor or canned tomatoes in curries..the flavor seems more concentrated and holds up well to all of the spices used in Indian cooking). I think next time I will add some cayenne pepper to spice this up. Also, if you don't have quinoa ( I couldn't find any) simple white rice works nicely and soaks up all the coconut liquid. It was quite good with these modifications and I didn't break the bank. Also, this is very filling...I could barely finish my first helping!

This recipe is great because it gave me the wonderful idea of adding ricotta cheese to an enchilada mixture. That said, I would up the proportion of ingredients to make a more hearty meal. I used 3/4 of the container of sour cream (saving the rest for topping) and I used the whole 15 ounce container of light ricotta cheese. To make this meal a bit more satisfying, I cooked up a box mix of wild rice while I was preparing the rest of the meal, and then I added a scoop of the rice to each enchilada. The recipe lacks spice, so I would add about a tablespoon of cumin, 3 teaspoons of chili powder, and a bit of garlic salt (about a teaspoon) to the mixture. Also, I used about a full cup of green onions (this added a ton of flavor) and I chopped up 2 small green peppers and threw them in with the green onions and garlic. I found that it was a bit easier to skip heating the shells on the stove-top and just bake the enchiladas for about 12 minutes at 350 degrees (F, or until the cheese has melted on top. Instead of using the enchilada sauce, I decided to top the enchiladas with a bit of sour cream, jalapenos, and salsa verde. It was delicious! My boyfriend and my friend loved it (and my friend can be picky).

This was delicious and vegan! This was my first time using lentils, so a bit more advice on how much water to use when cooking the lentils would have been helpful. If I remember correctly, I used a full 16 oz. bag of lentils (which made more than enough) and used about 4 cups of water, because I wanted the mixture to have a bit more saucy texture to go over the rice. I also added about a tablespoon of molasses and 2 tablespoons of brown sugar to add a bit of savory sweetness to the daal. If you are making this recipe, follow the advice of previous users and temper your curry for about 45 seconds to bring out its flavor and pour the oil mixtures right onto your lentils. Also, the suggestion of the adding coriander leaves (cilantro) was a great idea and adds fresh flavor that compliments the spices. I also chopped up so fresh tomatoes and added them into the daal mixture. I will definitely make this recipes frequently. Its cheap, and relatively easy once you get used to cooking lentils.