Reviewed: Jan. 24, 2013

Turned out much better than I expected, even though I didn't have a full cup of lentils to add in. Chicken stock to replace the water adds some extra flavor. 2 of my 3 kids ate it up happily, so I count that a success!

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3 users found this review helpful

Reviewer:

xezer

Cooking Level: Intermediate

Home Town: Towanda, Pennsylvania, USA

Living In: Ekaterinburg, Sverdlovsk Oblast, Russia

Reviewed: Jul. 21, 2012

First time: I made without the lentils and half the amount of pepper and it tasted great! With the lentils next time. Second time: included the lentils and after 55+ minutes the lentils weren't cooked :( going to need to try over 65 minutes next time. The overall taste is very promising.

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3 users found this review helpful

Reviewer:

msharp99

Cooking Level: Intermediate

Living In: Newcastle, Washington, USA

Reviewed: Jul. 9, 2012

Needed a side dish to pair with our middle-eastern grilled chicken kebabs and wanted to use what we had on hand and found this. I really loved it but for my family,it was so-so because they're not much of a brown rice lover. Made little changes such as using tri-colored lentils (green, brown, & yellow) and chicken broth instead of water.

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7 users found this review helpful

Reviewer:

For Here or To Go?

Cooking Level: Intermediate

Reviewed: Jul. 9, 2012

I have no idea what majadara is supposed to taste like. This is the first time I have ever had it, but this recipe is fabulous! I substituted the fresh garlic for 1/16 tsp garlic powder (because that's what I had around the house). I think this will become one of our staples. YUMMY! Thank you for sharing!

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4 users found this review helpful