Reviewed: May 11, 2012

so easy and so good

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

terca

Cooking Level: Expert

Living In: Crescent City, California, USA

Reviewed: Apr. 23, 2012

Three onions are a must! The reviews really helped me...added cumin and use yoghurt. Will make it again as it is so easy and simple. I was surprised that the receipe looked so bland but it is really tasty! It reminds me of the Israeli restaurant in Toronto.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

suzalamb

Cooking Level: Expert

Living In: Sutton, Ontario, Canada

Reviewed: Apr. 22, 2012

This recipe was tasty! I always cook jasmine rice and my husband loves lentils (ehich i made for the first time with this recipe)...I was pleasantly surprised to try out cinnamon in a non-desert type dish.... This recipe was easy! I servd it with sour cream since I didn't have yogurt; also served red onion with vinegar and hot pepper on the side....

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Reviewed: Apr. 1, 2012

I wasn't that crazy about this recipe. It really cried out for spices - so taking the advice of other cooks, I did add some cumin and a little cinnamon in addition to salt and pepper. What this recipe needed was some chopped fresh tomatoes and chopped cucumber mixed in just prior to serving. Next time I try this I will add those. It is hard for me to find lentil recipes that I enjoy, but I want to use lentils more in cooking for their health benefits.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Beth Field

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Providence, Rhode Island, USA

Living In: Fort Lauderdale, Florida, USA

Reviewed: Mar. 31, 2012

This is a delicious and nutritious dish. My reason for giving it four stars instead of five is that I think it needs a lot more onion and that the onion should be cooked longer. I prefer about four medium onions, cooked until they're caramelized. I sometimes add other spices, like chicken bouillon, cumin, and cinnamon, but those aren't really necessary. The yogurt is necessary, though! Don't skip it just because the recipe says it's optional.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Carrie Rose

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Eugene, Oregon, USA

Reviewed: Mar. 28, 2012

Very good, needed to add a bit more cumin. Even hubby,Mr. Picky, liked it. Easy, quick and hardy.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Marilyn'sCookin'

Cooking Level: Expert

Home Town: Mantua, Ohio, USA

Living In: Lacombe, Louisiana, USA

Reviewed: Mar. 16, 2012

I made it with brown basmati rice, a teaspoon of cumin and 1/4 teaspoon of cinnamon and some fresh spinach thrown in. It was awesome. Definitely a keeper.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

olwen

Reviewed: Mar. 12, 2012

Sorry, but this is truly lacking in flavor and is nowhere close to the true recipe and I don't understand the high ratings! Mujadarrah needs cinnamon, cumin and just a touch of garlic in order to give it flavor. Salt and pepper are important too, but without the cinnamon, cumin and garlic, it is flavorless. Further, depends on where the recipe comes from, but it really is better with bulgur wheat instead of rice. Rice makes it mushy. The lentils and bulgur give it a more firm texture. Last, to truly brown those onions, they need to be cooked longer than ten minutes. I cook mujadarrah about five or six times a year and order just about every other week at one of the hundreds Middle Eastern restaurants around our home - this recipe is nowhere close to the real thing. It's like using just salt and pepper to season tacos.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

aivilo elleon

Cooking Level: Expert

Reviewed: Feb. 20, 2012

I really LOVE this recipe. It is incredibly easy to make and suits all of my family's dietary needs. I cook my rice and lentils separate, I steam my rice, and then cook a bunch more onions because I love the taste. I do believe some of the other reviewers recommended adding spice to the lentils, so that's what I did too and it gave the lentils a little bit more flavor.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ally_hindal

Cooking Level: Intermediate

Reviewed: Feb. 9, 2012

This is such an interesting selection of flavors! It's one of those dishes where I had a hard time getting into it the first time, because it was so far from anything I was accustomed to, but then I found myself craving it a few weeks later. Easy, cheap, and delicious! Oh, and I make mine in a rice cooker. I cook the lentils as suggested for ~15 minutes, then dump them (water included) and the rice into my rice cooker. I then use the lentil pan for the onions, and can cut down on the dishes a little.

Was this review helpful? [ YES ]
2 users found this review helpful