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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Sorry, but this is truly lacking in flavor and is nowhere close to the true recipe and I don't...