Reviewed: Apr. 11, 2008

this was a very good dish. although I did use cumin, coriander and a bit of curry. didn't have any yogurt, but I'm sure it would have topped it off perfectly. will make again!

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patti

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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Reviewed: Apr. 9, 2008

Not used to this type of food, but made it because I had all ingredients on hand. Pretty good.

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Lisa

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Reviewed: Apr. 6, 2008

I made it for all of my housemates- there are 10 of us!- and everyone loved it. I even had a housemate eat the stuff I burned at the bottom of the pot. On a related note- be aware that these are small serving sizes. For ten people, I'd make enough for 13 or 14 servings according to this recipe.

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Gonzo

Cooking Level: Intermediate

Home Town: Naperville, Illinois, USA

Living In: Lawrence, Kansas, USA

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Reviewed: Apr. 6, 2008

Really good...I did caramelize the onions and add cumin and a little cinnamon. I added the rice and continued to simmer 20 minutes, but that did not cook the rice. I had to bring the whole mixture to a boil and then cover and simmer about 10 more minutes. Even my 16 and 11 year olds liked it!!!

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TBYRD

Home Town: Columbia, South Carolina, USA

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Reviewed: Apr. 5, 2008

I am quite sure I must have done SOMETHING wrong, because I did not care for this. I do not try a recipe unless I think the ingredients, etc., are what I would like. I am sure I must have done something wrong, and part of it may have been the fact that I listened to other reviewers who said to carmelize the onions until very dark. Yuck. It added a burnt taste. I will retry this recipe without caramelzing the onions so dark. Otherwise, it was good. I used garam masala because I felt it had the spices of the middle east. It was good, in spite of the bad onions. I also used sour cream but even that didn't counter the bad onions! I guess I screwed up the onions! I will try this again and adjust accordingly. UPDATE: I again made this last night and it was SO much better! I didn't darken the onions that much. I may add garlic to it next time.

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LOldis

Cooking Level: Intermediate

Home Town: Carmel, Indiana, USA

Living In: Anniston, Alabama, USA

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Reviewed: Apr. 4, 2008

This is a delicious recipe. I went with some of the suggestions, and some improvements of my own. I added: cumin, ground coriander seed, cinnamon, lemon zest, garlic, salt and black pepper. I will definitely make it again!

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DaveK

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Reviewed: Apr. 4, 2008

I can't believe I'm giving a 5 star rating to a lentil dish, but it is THAT good. I used red lentils instead of green but otherwise followed the recipe. Used Greek plain yogurt, and although I think yogurt is best if you have it, sour cream would be a fine substitution. I doubled the onions and fried until they were almost black. They were sooooo good.

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sheashby

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Reviewed: Apr. 3, 2008

Loved this recipe. I added chopped garlic and it was delicious. Didn't use cinnamon or cumin and it was still great.

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GISE

Cooking Level: Expert

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Reviewed: Apr. 2, 2008

I also thought this recipe was rather bland. I even added some spices to doctor it up and it still tasted like boiled lentils with white rice. It made a ton - unfortunately noone wants to eat the leftovers!

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PAP179

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Reviewed: Mar. 31, 2008

This recipe as written doesn't make sense to me. Admittedly, this is a Middle Eastern dish, yet the only spices are salt and pepper. When I hear Middle Eastern, I think corriander and cumin and garlic. So I added 1/2t. of each and it really made such a difference. Also, really get those onions carmelized. The onions give the dish great depth of flavor. This recipe also makes alot.

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daveycooks

Cooking Level: Intermediate

Home Town: Wayne, New Jersey, USA

Living In: Hawthorne, New Jersey, USA

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Reviewed: Mar. 31, 2008

This was good,not great. I thought it was a little bland. I did use extra onion and broth and added cumin as suggested, and I think without them it would be boring. I was uncertain about using cinnamon, so I added just a sprinkle. Next time I'll leave the cinnamon out.

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Charlee

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Reviewed: Mar. 31, 2008

Fantastic! We had it as a main dish with homemade pita bread and a side salad. Perfect for people who need a break from meat!

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NoCarnations

Cooking Level: Expert

Home Town: Redmond, Washington, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Mar. 30, 2008

I've made lentils and rice together like this, but never with the addition of the fried onions, cinnamon, and yogurt. I was apprehensive about the cinnamon, but it was super tasty. Also, really cheap, which is always good! Thanks for the recipe

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sallybranwyn

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Mar. 30, 2008

My husband was skeptical but enjoyed it in the end though the yogurt really brought out the flavour. I added more onion but 6 tbsps of oil is far too much even for extra onions. Brown rice (cooked separately, then mixed) with additons of cumin, cinnamon, garlic, garam masala and stock. Careful though, you may not want company afterwards as this may give you a noisy bottom!

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Pam R-H

Cooking Level: Beginning

Home Town: Calgary, Alberta, Canada

Living In: Karen, Nairobi, Kenya

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Reviewed: Mar. 29, 2008

Loved this recipe! Made it with cumin and cinnamon - and the whole house smelled WONDERFUL! My 2 yr old daughter ate it for lunch and kept saying, "This is good, Mama!" Then for dinner we made it into veggie burritos - w/salsa and sour cream! GREAT!

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D'Anna

Cooking Level: Intermediate

Home Town: Longview, Texas, USA

Living In: Moscow, Moscow (Federal City), Russia

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Reviewed: Mar. 28, 2008

I have no idea what this dish "should" taste like, but it was quite tasty and filling. As others suggested, I added cumin & cinnamon. Next time I will AT LEAST double the onions. Also, because I didn't know how much water to add I put a teakettle on the stove and kept some water simmering there. When the lentils got low on water I was able to add hot water as needed, without slowing down the cooking by adding cold water. This is a dish I will keep for times of year when we need meatless dishes.

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Maria-n-Mike

Cooking Level: Intermediate

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Reviewed: Mar. 28, 2008

this is a family favorite! being an arab-american i make this at least once a week. my kids love it!! you can also replace the rice with bulgur wheat too. i use 1 and 1/2c parboiled rice. 1 c of lentils. when the lentils are slightly cooked add rice. bring to a boil then lower heat and cover. for each cup of lentils add 1 c of water and for each cup of rice add 2c of water.(add a 1/2c more water when using parboiled) add extra onions!! i start to fry mine after i add the rice. so the olive oil will be nice and hot when added to rice.

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islandmama78

Cooking Level: Intermediate

Home Town: Allentown, Pennsylvania, USA

Living In: Le Moule, Pointe-À-Pitre, Guadeloupe

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Reviewed: Mar. 26, 2008

This recipe was fantastic! It is easy to make, healthful and economical. As I am a semi-vegetarian,I am always looking for ideas and this is a keeper. I also added cumin and used the homemade vegetable stock I had on hand. Dont forget to use the yogurt as it really adds to the final dish. Thanks for a wonderful recipe!

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Brenda

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Mar. 26, 2008

I agree with other readers and make sure you make a lot of extra onions for this dish! I added 2 large sweet onions and still think I should've used more. Once they're carmalized well, they really shrink down. I too added cumin which brought this dish alive! Hubby and I are lactose intolerant, so I skipped the yogurt, although I'm sure it would've been fantastic with it! Thanks for a great recipe!

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momcat63

Cooking Level: Intermediate

Home Town: Urbana, Illinois, USA

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Reviewed: Mar. 26, 2008

This was easy to prepare, healthy, very inexpensive and tasted great. Even my picky family liked it. We will definitely keep this on on the list for those low budget weeks when the grocery $$ is gone. The sour cream garnish is a nice touch and makes the dish.

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Sally

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Lentils and Rice with Fried Onions (Mujadarrah)

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