Cook time for the lentils was way off, mine were done in the initial 20 minute simmer. Needs more spice, 1 tsp is not enough but 1 tbsp was too much -- starts to hide the other flavors.
I agree with the others- substitute broth for the water (all of it). I used low sodium chicken broth because I like some control over the saltiness. An extra garlic clove won't hurt, either.
This recipe has become one of my favs. After reading reviews, I made a few adjustments. I cooked lentils in chicken stock instead of water. Veggie stock would also provide a lot more flavor. I also sautéed in coconut oil instead of canola. Great flavor and perfect level of heat.