Reviewed: Sep. 13, 2009

its a wonderful dish! i skipped the rice to be carb friendly.

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Reviewed: Sep. 13, 2009

I love fried onions and I think the house smells wonderful when making this. This is a good recipe,very healthy and a nice vegetarian side dish.

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Callie W.

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Reviewed: Sep. 13, 2009

I'm not a lentil fan but wish I was so I decided to try this recipe. Not bad. Makes a decent side dish. Not something I would eat on a regular basis but occassionally. Next time I make it I am going to fry up bacon then add the onions to that to carmelize. I won't use the olive oil and just rely on the bacon grease....then it will be amazing!

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Tina

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Reviewed: Sep. 12, 2009

Thank you! Was looking for something easy, and healthy to make for my clients (group home setting). Normally picky eaters, they loved this recipe! Its perfect, low in fat, high fiber & protein. And best of all, easy on the wallet. I wouldn't have known how to even begin cooking lentils. I added various seasonings to fit it into the rest of the meal. Very flexible :-)

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Jessica

Living In: Warwick, Rhode Island, USA

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Reviewed: Sep. 12, 2009

Amazing. My husband gets suspicious when I make dishes that he either can't pronounce or that don't include meat, but he had to admit he loved this one! I loved it, too. I added 1 T. cumin and a veg. boillion cube to the water while cooking the lentils and used 4 onions. I also just used a whole bag of brown lentils and just covered it with water.

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mixermama

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Reviewed: Sep. 12, 2009

There is no meat in this. BOTH my kids asked for seconds. Truly a miracle! Perfect!

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Julie

Cooking Level: Intermediate

Living In: Owosso, Michigan, USA

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Reviewed: Sep. 12, 2009

A great restaurant we have in Detroit is Steve's Back Room. Their Mujadrah is fabulous and I've played w/ a recipe for a long time to try to recreate it. First, start your thinly sliced onions in a wide, heavy fry pan. Slice way more than you think you will need. If you want to be very decadent, use a stick of butter. Sautee on very gentle heat for close to an hour. I would cut back on the rice and let the lentils be the star. Depending on whether you want the lentils to be 'mushy' or not will be the deciding factor in how much liquid and how long you cook it. I like mine to be tender but not mushy. I usually add chicken broth in a 2:1 ratio w/ the lentils and rice, and throw in a pinch of cumin and gently simmer for about 20 minutes. Definitely top each serving w/ the yogurt (plain) and the onions and pour a spoonful of leftover butter on as well. A cucumber salad makes a great accompaniment w/ some mint and yogurt too.

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TOYMOMMY

Cooking Level: Intermediate

Home Town: Grosse Pointe, Michigan, USA

Living In: Troy, Michigan, USA

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Reviewed: Sep. 12, 2009

This dish in general is delicious! I have Egyptian friends and I believe in Egypt they call this dish Koshariya? I may be wrong on that. Their family tops this dish with a spicy tomato sauce (or spaghetti sauce would work as well).

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Crazy Cook

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Reviewed: Sep. 12, 2009

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.

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Maria

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Reviewed: Sep. 12, 2009

yay for arabic food!

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nadiaa

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Reviewed: Sep. 12, 2009

This is a great recipe and one that I will definitely use again. I did as other reviewers suggested and added cumin and a boullion cube to the lentils and rice. Also, I added a dash of cinnamon to the onions, but did not note the difference in taste. But, nonetheless, this recipe is great and one that I suggest to those that love yummy confort foods!

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ashleyenfrance

Cooking Level: Beginning

Home Town: Denver, Colorado, USA

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Reviewed: Sep. 9, 2009

Had to give this 4 stars because I had to add 1 t. cayenne, 1 t. garam marsala, and 1 T. cumin. Then it became a 5 star recipe. Thanks for a great base and another keeper.

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OODLES_OR

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Salem, Oregon, USA

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Reviewed: Sep. 9, 2009

Yum! Yum! Yum! And I LOVE that it is so easy to make and has only a few ingredients. Since going vegetarian in January, was hard to find simple, delish dishes. I even can eat cold. Ate all of the leftovers. This is the best. Gonna go make it again now.

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karenb

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Reviewed: Sep. 6, 2009

I liked this! Because onions are so central to the flavor of the dish, I'd definitely recommend using two or three onions instead of the one suggested. Also, brown rice is in some ways more convenient than white, since it can begin boiling at the same time as the lentils. This recipe makes a lot of food, so if you're like me, you'll have tons left over. A tip: try adding an egg and some breadcrumbs to the leftovers, forming the mixture into patties, and pan-frying 'em. Call them croquettes, call them veggie burgers -- whatever you call them, they're delicious.

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EVERYWHERE

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Reviewed: Jul. 26, 2009

Great recipe! I used my rice cooker to begin the lentils and then added in the rice. Cooked up perfectly and deliciously with the yogurt and caramelized onions for toppings. I had a group of picky eater kids over and they licked clean their plates. It's a fun dish to play with the toppings. A Mujadarrah bar!

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RandomCook

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Jul. 17, 2009

I got a box of green lentils, and didn't know what to do with it- so I tried this recipe. I followed it to the T, and it came out great! As with other reviewers, I recommend frying up at least 3 onions- they are sooo good!

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JulieArroway

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Reviewed: Jun. 19, 2009

Replaced rice with couscous. Added Garam Masala. Fried onions with 2 chile peppers, nutmeg, and a pinch of cayenne. Also added fried tempeh and toasted almonds in a soy sauce reduction. Crossed cultural boundaries, did a little dance, and DELICIOUS! Great base recipe, experiment with it yourself, see what you can make up!

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UniqueBeat

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Reviewed: Jun. 18, 2009

I've never heard of this dish before, but I wanted to make it because of the great reviews and the simplicity of it. Words can't describe how good this is!!!! I followed it almost exactly, but looked at with other reviewers said. I added a heaping teaspoon of cumin and a cube of veggie bullion (to make it toally vegetarian). I caramalized one giant onion for about a hour and a half. I agree with the other reviewer to use more onions, because they are so good and get used up fast! (I hate to make more afterwards to go with the leftovers). AWESOME recipe!

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pinkypink

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Jun. 3, 2009

I found this dish just "ok." From the rave reviews I expected a bit more taste. I made it with coriander, cinnamon, salt, pepper, and some vegetable stock in the rice and lentils. I like lentils and love middle eastern food, but was not that impressed with this recipe. I also think that the ratio of water and lentils should be given in the original recipe; mine came out a little bit too mushy because of the excess water.

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