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.

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Reviewer:

Beth Field

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.

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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.

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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.

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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.

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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.

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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.

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Reviewer:

Betsy

Cooking Level: Intermediate

Reviewed: Feb. 6, 2012

Followed the tips given in the other reviews and like it pretty well.

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Reviewer:

TNEWBERG

Cooking Level: Beginning

Reviewed: Jan. 31, 2012

We really liked this, but agree with some others that it was pretty plain. We added a little bit of lowries seasoning at the end, which really helped. Don't skimp on the onions...they are the best part!

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1 user found this review helpful