This recipe needed a lot of help. Firstly I had to figure out how much water to use TWICE, as "an inch above the lentils" (or rice) changes depending on the size of the pot. The lentils needed longer cooking before adding the rice in order to be tender w/o making the rice mushy. It needed more seasoning than s & p. I used cumin at the beginning and added thyme toward the end of cooking. It would have been improved w/ a little garlic, too. It made more sense to prepare the onions while the lentils were cooking rather than waste time doing it beforehand, and I agree w/ the reviewers who suggested caramelizing the onions more slowly over lower heat--they cook more evenly that way--and using double the amount.
I prefer eating this w/ a lemony harissa instead of yogurt.
Because I misestimated the amount of water, I ended up w/ some stuck on lentils and rice at the bottom of the pot, but I did manage to season it up so it had enough flavor.
Will look for a different recipe for this dish next time I want it.
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This recipe needed a lot of help. Firstly I had to figure out how much water to use TWICE, as...