UPDATE: A dollup of sour cream transformed these humble lentils into ambrosia! The recipe has earned its fifth star... I thought this was very good, but not outstanding, thus the four stars. I added 1 teaspoon of cumin to make it more authentic (mujadarah is almost always prepared with cumin). Having no yogurt or sour cream on hand, the flavor was rather dark. I can see why the bright taste of yogurt or sour cream is necessary as a counterbalance for the rich flavor. I think it would make a terrific filling for sandwhiches, and that's how I'll consume the balance of the recipe: rolled up in tortillas with sour cream and maybe tomatoes. It is inexpensive and high in protein without artery clogging cholesterol.

Reviewed On: Sep. 12, 2009

Perhaps it is a regional issue, but sadly, the recipe does not live up to its name. A more fitting title might be "Marginally Platable Pizza Sauce." The only ingredient I left out was the fish paste (I love anchovies, but wasn't sure if it would go over well with non fish eaters). The flavor isn't bright enough, though I don't know what would have improved it, either.

Reviewed On: Sep. 3, 2009

This recipe produces a decent tomato soup. I added some basil to the boiling tomatoes. The finished product was still not silky enough so I blended it in a blender. It took on the texture of silk. So amazing. As far as tomato soups go, I would give this a 4. It comes out pumpkin-orange in color, though. Not the vibrant red you see in the photograph.

Reviewed On: Aug. 21, 2009