The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Sep. 22, 2009
Absolutely delish after adding chicken broth , cumin and cinnamon. No leftovers here either.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Sep. 21, 2009
This recipe was pretty fanatstic but i gave it four stars instead of five because i did all all that was suggested by others, more onions and added cumin cinnamon and garam masala and a chicken stock cube to lentils and rice while cooking. although I did not have any trouble with everything becoming mush. I agree with others that the recipe should be more specific as far as how much water to add (just to cover can be open to many different interpretations and I can see how easily a less experienced cook can end up with a disaster on their hands! otherwise, thanks for posting!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Sep. 21, 2009
This a great quick and healthy meal. Definitely use chicken stock for the water or add bullion. I added cumin also as another cook suggested. My husband was pleasantly surprised by how good this meatless dish was.
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Aja
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Cooking Level: Expert

Home Town: Portland, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Sep. 21, 2009
Very good; based on other reviews, I added some cumin and garlic powder. Definitely use plain yogurt for some tang. Easy and cheap, I'll make it again!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Sep. 19, 2009
This is a very tasty recipe. It is good as a side dish but hearty enough to stand on it's own. I made the mistake of soaking the lentils prior to cooking. They did not need to soak and that made them overcooked and mushy. I used chicken broth instead of water once I mixed the rice and lentils. I used a touch of cinnamon, some cummin and some curry. I also substituted brown rice for white and cut the oil in half to make it healthier. The flavor was very nice.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Sep. 19, 2009
Kind of bland. I think the next time I make this I'll add some garlic powder and instead of fried onions use Durkee onions.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Sep. 19, 2009
This was really good. I did add the boullion, garlic and cumin. Would have liked to have more onion. The sauteed onions are what really makes the dish.
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Cooking Level: Expert

Living In: Chatham, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Sep. 18, 2009
You can't skip the yogurt.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.28 star rating.
Reviewed: Sep. 18, 2009
I've been trying to eat better and this sounded easy, inexpensive, and delicious from the reviews I read. I made it as the recipe stated with the additions of 2 extra onions and cumin as suggested by reviewers. I ate it right after it was done and it was ok...very earthy tasting and bland. I even jazzed up the sour cream topping w/a squeeze of lemon juice and some garlic. I had to toss the leftovers.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Sep. 17, 2009
Excellent! I used cumin in lentils and cooked rice with boullion cube. Also added a dash of cinnamon. It was great the next day too. I will make it again.
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Cooking Level: Expert

Living In: Canterbury, Connecticut, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Sep. 16, 2009
so yeah, this does sound really boring, but I thought this was freaking delicious! I had never even had this type of food before, and was really surprised that I liked it so much. I took a few other reviewers suggestions and added some cumin, which I think is really necessary. I also used some plain non-fat Greek yogurt and it was just amazing, not to mention super cheap to make. I just finished all my leftovers, and am about to go make some more. Yum!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.28 star rating.
Reviewed: Sep. 16, 2009
I really, really, really wanted to like this. It sounded so good and got pretty good reviews. I used more onion, tried a little more spice. But it's lentils and rice. Quite unappealing in the end, even with all the changes. We went out to eat instead...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Sep. 16, 2009
I added about a tsp of garlic powder. This recipe is EXCELLENT. So Good and inexpensive on a tight budget. Thank You for sharing this!!
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Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.28 star rating.
Reviewed: Sep. 16, 2009
I've had something similar at a restaurant except it was served with bulgar rather than rice and it was great. I thought this would be too, but after cooking, it was a giant pile of mush! Maybe it would help if there were measurements for the liquid. I also put a splash of cinnamon in it as many suggested but even that was over powering...a little bit goes a long way!
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Cooking Level: Intermediate

Living In: Aiea, Hawaii, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Sep. 16, 2009
This recipe get 4 star because it was the base of my recipe or adjustments. I did like people said and used 3 onions (wish I used 4 or 5). 2 TSP of Cumin and 3 TSP of Garam Masala along with a stick of cinnamon in the onions. 1 stick of butter (maybe next time 1/2 butter & 1/2 Olive Oil) I also used about 3-3/4 to 4 Cups of Chicken Stock with the lentils and Basmati Rice. I like lentils and carrots so I added 1 shredded carrot stick to the onions toward the end. No leftovers for me
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Cooking Level: Intermediate

Home Town: Staten Island, New York, USA
Living In: Orange, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Sep. 16, 2009
This was really good. My dh and I loved it. Ifollowed some previous suggestions and used garam masala, cinnamon, garlic and cumin. It still was pretty mild. But the onions and yogurt made all the difference. Cheap and yummy. Oh and definitly go for extra onions.
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Cooking Level: Intermediate

Living In: Garland, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Sep. 15, 2009
Very nice, easy, and quick meal. Followed other reviewers' advice and added garam masala and cumin to the lentils, as well as cinnamon to the three onions I used. My husband said it was delicious and requested that it be added to our regular dinner rotation. Thanks Melissa!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Sep. 15, 2009
WOW!! I have never had Arabic food before, so I thought I would give this a try out of curiosity. It was absolutely amazing! It was so incredibly simple to make, yet it was filling and so, so declicious. My husband loved it and my eighteen month old daugter gobbled it right up. My only recommendation would be to add another whole onion. I love onions, and wish there were twice as many. Also, definitely add cinnamon to the onions as they're frying as the other reviewers suggested - the flavor and aroma is awesome. There were no leftovers in our house last night! Yummm!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Sep. 15, 2009
This tastes great! I used like 3 very big onions and let them bake for 50 minutes. Plus I added some cumin. Thanks for posting
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Sep. 14, 2009
This is so simple and so odd...and so good! The yogurt adds just the right tangy tartness. The whole family liked it, even my picky eater (husband) who doesn't like "weird stuff." I will definitely fix it again. Only thing I did differently was use brown rice for extra fiber.
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