Easy Crock Pot Beef Vegatable Soup
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02/15/2003
Am Middle Eastern and we make this dish all the time except that we add cumin to the lentils while they are cooking and a chicken bullion cube ..that really makes the great taste of this dish and diffentely differenciate it from being bland like some have commented.
03/24/2008
This is a family staple. Best thing about being Arabic is the food... my god! Juddrah is one of my childhood favs! One type, caramelize the onions as dark as you can without burning. The deeper you caramelize them the more delicious the end taste is. Sour cream is a no. Yoghurt is a yes. We eat everything with plain yoghurt and this is one of those dishes that is out of this world with yoghurt, salt, and a side of a cucumber salad. Keep in mind, your whole house will reek when you cook this, so make sure you have good ventilation!!!
03/18/2008
I rated this a 4 as a compromise. I would have rated it a 5, but my husband said he would have given it a 3 (He isn't very familiar with lentils - not that there was a problem with the taste. Because it tasted great!). I made a few slight alterations: I made it with 3 onions instead of 1, and I sliced them into half-rings before getting them good and browned, and I added 1 TBS cumin and 1&1/2 tsp garam masala to the lentils. Everything else I left the same. The house smelled wonderful while cooking and the leftovers were great the next day - even my toddler enjoyed it. Don't skip the yogurt, since the yogurt's tang definitely pulls the flavors together. I'll definitely make this again.
06/10/2006
This recipe is a definite "keeper". Makes enough for quite a few meals if using it as a side dish. I used 3 med. sized Vadalia onions which was good but I think next time an additional one to two onions would be worth a try. I used brown rice and cooked with the lentils with no problems. Cooking time was approx. 45 mins. The amount of liquid I used was approx. 3-1/2 c. I used chicken stock for a bit more flavor. I added 1/2 tsp cumin to the lentil/rice mixture during cooking also added the pinch of cinnamon to the onions as suggested in another review---very good.
09/19/2004
The original seasoning for Mujadarah includes not only salt and pepper, but cinnamon too. You will be surprised how well the cinnamon flatters the taste and aroma of the fried onion. Just be gentle with it, just a touch is all it takes.
04/16/2011
I have cooked this twice. The first time I did exactly as the recipe said, but my rice was undercooked. I ended up adding more water, and the consistency was that of risotto. The second time around, I used 3 cups of water + 2 chicken bouillons to cook the lentils, then I added the rice and added 2 more cups of water. It turned out perfect and consistency was great. Also, to caramelize onions, it takes MORE than 10 minutes to ensure you are not just cooking them, but caramelizing them. I cut the onions in rings and start cooking them as soon as I boil the lentils. You have to make sure the fire is very very very low. Your onions will caramelize beautifully and will have that perfect sweet taste. It takes about 30 minutes.
04/05/2011
I am a die-hard foodie, Middle Eastern specialist, and in the Arabic restaurant business for 40 years. I did not try to follow the recipe, which sounds on spot, but was interested in the reviews and only wanted to point out that this is a traditional vegetarian dish that is used in much of the Arab world but is a particular staple during fasting periods among Arab Christians when no animal products are consumed (like the chicken broth that some people added). Even Muslims and Jews of the region eat this only as a vegan dish. The yoghurt (laban) on the side is a regional preference (mine too) and is often substituted by some sort of lemony salad or picked vegetables,like turnips. This is an ancient and revered dishl for its simplicity and humbleness, and I just wanted to add some authenticity to the pot. I am delighted that so many people tried it and responded favorably!
03/24/2008
Mujadarah is my favorit food. Try using Basmati rice which is also long grain but has that wonderfull taste. For the leftovers, you can store Mujadarah in the frig for a long time but it will get dry. So, add couple table spoons of water to the dry rice, toss well, microwave on 80% power until it is steaming again. Mujadarah also best eaten with big Greek Olives and a head of raw onions on the side. You breath will smell for a while but the taste is heaven.
03/24/2008
The recipe didn't state how many cups of water you need to cook the rice and lentil together. For some who are not so used to cooking or eating with rice, the recipe should indicate it clearly. Yes, I agree with other viewers, you need to add cumin and cinnamon which in the original Egyptian mujadarrah dish calls for, the amount depending on your taste and liking, because some doesn't like the smell of the cumin. Adding these spices would make a big difference. And of course, yogurt and greek salad really goes well with this dish. My husband is an Arab and he always make this dish and it's a family favorite.
03/24/2008
This is one of my favorite recipes and I regulary do it. Being Lebanese and having grown up wit this food, we add some cumin to the lentils water just before we add the rice. It gives it a very nice taste and is no more bland. Try it. :)
10/04/2002
My Arabic teacher once made mujadarrah for his class and ever since then I tried to make it at home, but I never got it quite right until I tried this recipe. The flavour, while simple, is very authentic. It's also probably the easiest dish I've ever made. Don't be afraid of burning the onions - they taste best when properly browned.
07/25/2002
This was difficult to screw up and tastes great! I added 1 tablespoon garlic puree, 2 tablespoons garam masala and fresh ginger. I also threw in a beef bouilloun cube with the rice. This is delicious, very filling and really economical too! Will definitely make again. Yum!
02/08/2011
Nothing about this recipe is plain. The submitter of this recipe neglects to state how important it is to let the onions cook until brown... REALLY brown without adding salt... but don't let it burn! Difficult, I know. That step is SO important to the taste of this recipe that I can't emphasize it enough. I love it. Onions need to be cooked low and slow for a dark, rich color to form. But, don't add salt to the onions while they are cooking! I know, it's not how we're used to cooking in the US. The onions actually get nice and brown with this cooking method. Try it, you may like it.
09/12/2009
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.
09/06/2009
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.
04/21/2011
I have no idea how to pronounce the name of this dish, but I do know it is delicious! Next time wil use 1 1/2 to 2 onions or reduce the olive oil by a tablespoon or two. I barely had enough to serve on top of the yogurt. For those who like specific measurements, I used 2 cups of water with 1 tsp salt with the lentils. when I added the rice, I also added 2 more cups of hot water, 1/2 tsp curry powder, 1/2 tsp salt and 1/4 tsp cayenne pepper. It turned out great. the rice was cooked and the lentils weren't mush. The yogurt and onions on top added just the right touch.
03/14/2011
I just realized that I have been making this for quite some time now and have not reviewed it yet. My Sicilian grandmother cooked lentils quite often, but this dish, especially with the seasonings suggested by so many reviewers is quite different and wonderfully tasty. I like to add a chicken boullion cube, some cumin and a little curry to the lentils. Instead of white rice, I like to use a smaller amount of brown rice. I also add a pinch of cinnamon to the onions. My personal tip is this: after carmelizing the onions, continue to cook them a little longer until they're a bit crispy. In my opinion, this gives them a big burst of flavor and adds another texture to the dish. And definitely double or triple the amount of onions used - one is not enough. Thank you for submitting this amazing recipe!
10/12/2004
HUGE hit, my dad loved it (he's arabic, brought home memories for him which is a great compliment). I added a touch of cinamon and it was "spot on." But be careful, the cinamon can overpower, you really want to be delicate with it. I also crisped it which is another arabic/persion thing. After it's pretty much cooked, you transfer it to another pot in which you've melted a generous amount of butter (or olive oil). A nonstick pot is best, then simmer at low heat for 15-20 minutes. You get a crispy bottom layer. Serving this type of rice, you take a big serving dish to cover the pot, then turn the whole thing over so the crispy part is on top, looks like a huge rice cake (if you can imagine it)
02/10/2008
Great dish!! Very simple to make and looks impressive :) I used red lentils because that's what I happened to have in the house. I also added cumin (a dash here and there) and 1/2 teaspoon of beef boullion. The dish ends up being very simple and may fit better as a side dish, but I'll definitely make it again because it was so tastey! One more suggestion: to spice up the yogurt a bit, I add lots of dill weed, salt, fresh garlic, and even chopped onion if you like it spicey. This gave a kick to an already great dish!
08/17/2012
My family really enjoys this recipe. It is certainly delicious as written but after reading the reviews I have made it with the following changes: Cook the lentils in chicken stock, add 1 t. cumin and a couple pinches of cinnamon when you add the rice, and for us, because we love the onions, triple the amount of onions you cook and over low heat let them brown a good long time... I cook mine down for about 45 min. Serve with plain yogurt... so delicious!!
04/18/2011
This dish is widely prepared throughout the Middle East. Its origins can be found in ancient Egypt, where dried lentils, rice and onions were discovered in the royals tombs. This dish is also attributed to be the "plate of savory" that Esau in the Old Testament traded his inheritance for. Wonderful dish with a wonderful history! I beef up the nutrition on this dish by substituting brown rice. You'll need to add the brown rice about 15 minutes after the lentils come to a boil. Then gently simmer to finish the cooking.
02/24/2011
I am very conflicted on this recipe. I thought about giving it a 2 for some reasons and a 4 for others. Settled with the 3. The primary problem was the cooking time. The lentils were mushy before I even added the rice. By the time the rice was supposed to be done, the lentils were barely recognizable. I still had to cook it longer to get the rice past the positively crunchy stage. So I wound up with what looked like lentil puree with bits of half cooked rice in it. Very frustrating. HOWEVER, I loved the flavors and the healthiness of this recipe. I did add a bit of cumin and cinnamon and I made a Persian cucumber dressing for it as some others suggested. With those perfectly caramelized onions, the flavor was spectacular. I think next time I will start the rice first and add the lentils later. The lentil cooking times I've seen usually suggest less time for those and rice times suggest more. Perhaps the recipe is backwards? Or maybe it's because I used red lentils and long grain brown rice? UPDATE: Tried this again by starting the rice first and adding the lentils 2nd. Cooked them together longer than suggested by about 20 minutes with added water. Came out absolutely perfect. A staple in my house now with the Persian cucumber yogurt salad. With the change to the cooking times, it's a 5!
04/18/2011
I havent tried this recipe yet, but mjaddarah is a classic in Lebanon. And now that I'm in canada, I just love it!! It reminds me of home :) But you have to try the cucumber and yogourt salad with this dish!! just cut a cucumber in 4 lengthwise, and dice it, add yogourt (that you've whipped), salt and dried mint, (some people make this with a little bit of garlic too, to flavor up the yogourt). If the yogourt is too thick add a little bit of water, but you don't want it to be too liquid.
02/17/2003
This was really excellent -- and cheap, and easy to prepare. But I thought one onion wasn't enough ; I'd add two for that amount of lentils/rice.
04/19/2011
I'm Lebanese and this is a STAPLE in my diet. It is low fat and high in fibre and iron. It is an amazing vegetarian dish, often used during Lent. I have never made it using chicken broth, although in non-Lenten times it might taste quite good. I would skip over the yogurt. Don't worry about over-cooking the lentils, as long as you don't use too much water (the vitamins will be dumped out when you drain it, otherwise). Some people run it through a food processor to create a porridge-like consistency, then let it cool in the fridge. It will thicken if it's a little runny. Personally, I chop my onions really tiny and spend the time carmelizing them to a deep golden brown colour. It adds more flavour than just sweating them. If you're still worried about it being bland, try serving it with pickle spears. The sour flavour is a great complement to the onion. It is so nice to see people posting foods like Mom used to make!
04/18/2011
Excellent recipe! Highly recommend sifting through the reviews, esp. the newer ones as there's not only some slight flavoring suggestions to add but lots of personal accounts and historical info from native Middle Easterners that really add excitement and richness to the adventure in trying this traditional meal. I added some cumin, curry powder and a few dashes of cinnamon and then used sour cream because we didn't have the plain yogurt on hand. Tasted great like everyone said it would! We also spooned some on wraps and loved every bite. The key is to get some sour cream and onions along with the lentils and rice---in other words---the entire contents in every bite. Awesome!
03/12/2012
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.
04/04/2011
Lately I have been counting calories and a lazy cook. I got the Trader Joes pre-done lentils in refrigerator section and frozen Jasmine rice, I know i know.. SO, I only used one tablespoon olive oil (garlic flavored) in a non stick pan and carmelized those onions oh 15-20 minutes, and added cinnamin as other people mentioned. I portioned out one cup of lentils, one cup frozen rice, with ohhh a few hefty sprinkles of cumin tossed them in the onions added 1/4 cupish chicken broth, simmered a few minutes, salt and peppered and BOOYA those things are OFF THE HOOK GOOD...i wonder how they would be done the long way *shrug* eh oh well, still awesome!! And cut the calories MAJORLY that was 693 calories and will feed me for at least 2 meals (i used TJ organic fat free plain greek yogurt single serving). I topped with chopped fresh cilantro and drizzeled with scirachi hot sauce. Beautiful and tasty!
07/19/2002
I loved this recipe - I am just getting 'into' lentils. I followed the advice of the first reviewer and added garlic, ginger and spices. I also cooked the lentils in a vegetable stock. Very tasty, economical and filling. For low fat version, I dry fried the onions, adding a little vegetable stock to them to make them moist
05/17/2011
I enjoy near-Eastern dishes and flavors. I have a mixed review .. Hot, I find this dish be 3 star without anything exceptional about it, but at room temperature it's great (4+ star) with a good aroma and a complex mix of flavors and hearty "umami" lentil taste. I served it with my own home made plain yogurt and pita bread. As someone else pointed out, starting the onions cooking at the same time as the lentils, etc is advised. Since I used brown rice instead of more traditional forms I started it in the lentils at the same time as it takes considerably longer to cook than "standard" white rice. From the reviews this seems "comfort food" that comes from growing up with it. I did use 1 Tbs cummin and 1/4 tsp of cinnamon with it. To my taste I would only serve this dish at room temp, and BEST make it at least a few hours ahead so the flavors can meld.. then it's beautiful.
06/07/2002
This recipe DID seem too bland for me, so I added two minced garlic cloves and 1 tsp of minced ginger as well as 1 Tablespoon of Curry powder to the fried onions. I also put one chicken bouillon cube in the water with the lentils and rice. Was VERY good like this...and we topped it with sour cream....nummy!
12/02/2002
Very simple yet good. If you like beans and rice you will like these. My husband made them into burritos for himself with sour cream and grated chedder cheese....he loved them. I just had a bowl with a dolup of sour cream and some cheese on top. We will cook this again but add more onions and more spices.
04/18/2011
I make this all the time in the slow cooker! The only thing I add is a healthy dose of curry powder and a couple tablespoons of garlic powder. Its supa cheap to make, easy, and good for you! It's good enough that I actually logged in and rated it lol...
01/28/2008
I've been an allrecipes.com member for years now and have never felt compelled to review a recipe before this one.....awesome and VERY easy way to cook lentils. I make this recipe all the time now. I take the advice of other reviewers and add a TBSP of cumin and have added my own 1/2 tsp of white pepper.
04/20/2011
My mothers side of the family is Lebanese and this is almost exactly like we made it. I love the ideas of the carmelized onions and I will definetly use them. We use allspice as the spice and also add a about a tablespoon of lemon juice. The yogurt is a MUST. What I do is strain it in a larger strainer or colander lined with cheesecloth with a weight on it overnight - or you can use Greek yogurt. The straining seperates the liquid so that you have a thicker consistency of yogurt. Yes, serve with greek olives & pita bread!! Definetly one of my favorite "comfort foods" Thank you for the new twist on a family favorite! *********** Made this last week & ate it almost everyday! I LOVE IT. I used Cumin & a spice from the Lebanese store - sorry - dont' have a name to it - but I went heavier on the cumin then called for. The onions were a perfect touch. I am putting this on my "feel good" food list
09/14/2005
Fabulous!! I used way more onions (5 medium) and cooked them in the olive oil over medium heat for about 45 minutes to an hour, along with 1/2 t salt, 1/2 t cumin, and a touch of cinnamon. I used brown rice and added about 1/2 t cumin and 2 T vegan chicken broth powder with the salt and pepper. For those wanting to know how much water to use, I used around 4 cups. I cooked this longer because of the brown rice (about 45 minutes or so). I topped each serving of lentils and rice with fried onions and sunflower seed sour cream (vegan recipe from vegweb, also wonderful!). This recipe is definitely a keeper!! You must try this!!!
01/12/2008
The flavour is great! A dash of cinnamon in the onions makes a difference. I found cooking the rice and lentils separately ensures the texture of both are perfect.
03/14/2011
I altered the liquids and cooking time in this to use brown rice. I took a previous reviewers advice and used chicken stock for cooking liquid. I've tasted a similar dish that I like a little better than this one but this is good. Healthy, hearty and simple, comfort food.
12/28/2002
Although a good attempt at using lentil in a quick recipe, I found this to be too bland and dry. No real flavour unless you work on it like others have I guess. Not worth my trouble though.
01/19/2008
This was perfect! My mother used to make this and I never thought I would figure out what it was. I used brown rice and 1/2 water, 1/2 chicken stock. Cooked for 40 minutes together and added more stock half way through.
11/02/2007
I had only eaten lentils once before and didn' like them. So, I tried this recipe to use up some lentils I had purchased for the other recipe that I ended up not liking and this was great! Even my picky 18 month old ate this dish. Another plus is that it is very simple to make.
10/15/2009
We enjoyed the fried onions. I did add cumin to the lentils, as per previous suggestions. My family rated it as okay, but not bad if you are looking for a meatless meal.
06/27/2003
I couldn't *believe* how delicous this dish was. I took the advice of prior reviewers and cooked the lentils in canned chicken broth and added 1 tsp homemade garam masala and 3 tsp of cumin. Toward the end of cooking I added a bit of sea salt and pepper. With a dollop of sour cream and the fried onions I can't imagine a better meal! Thanks :)
09/12/2009
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.
02/01/2008
Thanks for the recipe! My dad makes this dish and now I know how too. I used chicken broth instead of water, next time I will use more onions.
03/24/2008
Very easy to make super delicious you do need to add Cumin and Cinnamon. Enjoy!!
11/18/2010
Fantastic! I was skepitical of this with the limited number of ingredients I thought it would be bland, not so! I did add a couple dashes of cinnamon to the onions and a few dashes of cumin to the lentils and rice before cooking. I think this could be my new, healthier comfort food for the long winter coming.
04/19/2011
Wow! This recipe is very deceiving. It seems so simple that it can't even taste good but it is to die for! I didn't even have yogurt or sour cream and it's still phenomenal!! I'd give it 10 stars if I could. I also added 3 cloves of garlic and it was absolutely DELICIOUS. No other word for it. I only used maybe 2 or 3 tbs of oil also. so it's extremely healthy and talk about inexpensive to make!!! Wow. This just became a staple.
11/12/2011
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.
07/02/2003
Delicious Recipe! I used whole wheat couscous iso long grain rice and just mixed it with the lentils and onions at the end. I also recommend soaking the lentils overnight in water and a half tsp baking soda for quicker cooking. Just minor complaints though...this recipe is the bomb! Thank you.
08/30/2014
I've made this several times, and it's always excellent. Taking other folks' advice, I cook the lentils in 2 cups chicken broth and add another 1.5 cups broth with the rice. Adding 1 tsp cumin, 1.5 tsp garam marsala and 1-2 pinches (no more than that!) of cinnamon with the salt & pepper is a must -- makes the house smell wonderful too!
01/25/2011
I make this all the time when I want something quick. I use brown rice and for serving size purposes, I cook the rice and the lentils separate so I can mix 1 cup of lentils with 1/2 cup rice. (I always keep some extra rice and cooked lentils in the fridge) Like others, I add spice to mine (cayenne and curry). After the onions caramelize in 1 tsp of olive oil, I throw in a couple of handfuls of spinach until they wilt; this way I can eat my greens at the same time. I never added yogurt until I came across this recipe and I actually like it better! It cools down the spiciness. It's a tasty vegetarian dish. I didn't give it 5 stars because it is quite plain, but nonetheless, it's healthy and palatable.
04/18/2011
I am lebanese and I use bulgar instead of rice. I use 5and 1/2 cups of water to cook the lentils for 15 min. Then add 3/4 cup of bulgar and carmalized onions, plus 1 tsp salt and cook on medium until most of water is absorbed. Have done it this way for many years. We all love it with salad and pita bread.
06/18/2009
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!
02/13/2010
This is now one of my favorite meals to make! I made some additions based on the other reviews: I use 4 onions, and add 1 tsp of both garam masala and cumin as well as a chicken bullion cube to the lentils. The caramelized onions really are what make this recipe, and it takes way longer than 10 minutes properly caramelize onions. I usually start cooking the onions before everything else and 50 to 60 minutes later when the lentils and rice are done, usually so are the onions. The one time I made this and they onions weren't totally caramelized came out completely bland, so this is definitely the more important part. Also, don't leave out the yogurt. I think a nice, thick greek-style yogurt works best. The tang of the yogurt is a perfect compliment to the sweetness of the onions.
01/11/2012
Made with veg stock, 1/2 t cumin, added a dash of cinnimon to the onions. Used 2 small onions, but wanted more. The second time I made it with 4 small onions.
03/05/2005
I added 2 tsp of cumin to the onions, as I learned to make this with cumin in it. As for how much liquid to use, I use 3 cups of chicken stock for a full recipe and 2 cups for half a recipe. Rice needs less liquid the more you use, proportionately.
02/03/2010
i only gave 4 starts because it lacked some ingredients to make it true mujadarrah. i am from the u.s., but my husband is jordanian and we live in jordan. i have had mujadarrah so many times...... but had never made it:). this recipe was almost spot on except that(as other reviewers mentioned) it is missing crucial spices. i added a good sprinkling of cinnamon to the onions while they were cooking and i also added a good teaspoon of cumin to the lentils and rice as they cooked. you can't leave these out! i only used half of the olive oil and i used 3 onions...... the more extra brown/burnt onions, the better:). and sour cream is a definite no no. yogurt is a yes.
12/13/2005
Very good, but for a more authentic Lebanese taste, add more onions, skip the sour cream, and serve with a salad- leaf lettuce, onion, tomato at a minimum- and a vinegrette w/ olive oil, fresh lemon juice and garlic mashed into a paste with salt in a mortar and pestle. Eat a bite of the lentils with a bit eof the tangy salad- divine!- courtesy of my xbf's mother in Beirut.
03/22/2011
Delicious and really easy!! I added some cumin to the lentils. Next time I will make more onions as they were really a nice touch to the dish.
04/07/2005
COMFORT FOOD!!!! I love this dish; its yummy, healthy and economical. To make it a true Lebanese experience, cook lentils in chicken broth, increase amount of fried onion (mix into lentils and reserve some for garnish), and add a touch of cumin and cinnamin. This is the perfect companion to Fatoush. OMG GOOD!
08/19/2008
Yum, so delicious! This is an instant classic in our house. Talk about comfort food - I'm ready for a nap. And there are plenty of leftovers too. As others suggested, I used 2 onions instead of 1, added a pinch of salt and sugar to them as they cooked, and caramelized them really well. Probably the only thing I'll do different next time is add 1 more onion.
03/06/2011
double the onions (trust me). SLOWLY caramelize the onions in unsalted butter and brandy - about an hour should do it. to the dish itself, add a small amount of cumin for smokiness, and lemon juice for complimenting zest. now, this dish is AMAZING.
02/15/2008
Once I tripled the onion and added cumin and cinnamon as the other reviews suggested, we thought this was great.
04/01/2012
I wasn't that crazy about this recipe. It really cried out for spices - so taking the advice of other cooks, I did add some cumin and a little cinnamon in addition to salt and pepper. What this recipe needed was some chopped fresh tomatoes and chopped cucumber mixed in just prior to serving. Next time I try this I will add those. It is hard for me to find lentil recipes that I enjoy, but I want to use lentils more in cooking for their health benefits.
06/20/2007
absolutely delicious. followed advice of others and added cumin, hot curry powder and a dash of cinnamon. used 3 tbl of oil and 3 tbl of broth and it was fine. used brown rice and cooked lentils and rice together for 40 minutes then let sit for 5. perfect. great as a leftover as well.
04/20/2011
This would be boring if cooked exactly as described, with with some basic changes to seasoning, it is a fantastic basic recipe! Here's what I did: - Veggie stock instead of water - toasted cumin with onions instead of adding it to the lentils - caramelized 3 large onions instead of one - added 1 tsp cinnamon, 1/2 tsp allspice, and 3 cloves to the lentil water - lots of sale and pepper
12/09/2002
THIS RECIPE WAS GREAT! I LOVE LOVED IT, AND SO DID EVERYONE IN MY FAMILY
01/24/2005
It was very good, my husband loved it and it sure beats plain old rice.
11/18/2010
I give this recipe 4 stars as is, and 5 with some seasonings and additions. I love to make this as the main dish on a weeknight. I don't use quite as much olive oil, and end up needing a lot more water than the recipe calls for. I add cayenne, cumin, curry, and garlic and onion powders. We like ours topped with sour cream. mmmm.... thanks for a great base recipe that we have adapted.
08/08/2011
WOWSERS! Such a simple recipe - I was skeptical before making it but I have been wanting to add lentils to our diet since they are such a good source of protein and fiber plus the reviews were encouraging. So glad I made it! The flavors mingle BEAUTIFULLY in this dish -the hearty rice/lentil mix, the tangy sour cream and sweet onions (I carmalized them by cooking them in the oil for 30 minutes like a previous reviewer suggested). I also had some chicken broth to use up so I used 2 cans in place of the water for the rice/lentils. I still had to add over a cup of water though. My 3-year old even scarfed this up! This is a big winner. Thanks Melissa!!!
08/28/2011
I love this dish and I make it often-It freezes VERY well and I put it in the microwave for just a couple minutes and it is a nice fast meal
02/10/2005
easy and yummy! try adding 2 tbsp cumin powder!
04/23/2008
My boyfriend and I are so pleased with how this turned out! I read the reviews first, then altered the recipe a bit to go in the crock pot. I put 1 1/2 cups lentils, 1/2 teaspoon black pepper, 2 teaspoons cumin (would have used more but I ran out), 3 teaspoons coriander, 4 chicken bouillon cubes, and all in all 6 1/2 cups of water in my crock pot. Cooked it on high for 3 1/2 hours, then stirred in 1 1/2 cups long grain rice. Then I let it cook on high for another hour. The rice really did suck up all that water, too! I had to keep adding more and kept track. I turned the crock pot to warm while I fried the onions, using about 2 tablespoons of olive oil and 2 good sized onions. We ate it with fat free sour cream. All in all, a very tasty meal that I will make many more times. I think it would be pretty bland without the spices though. My crock pot method made a large amount too, enough for about 8 servings, and since it's just the two of us I plan to use the lentils and rice as taco filling a couple nights to change things up.
12/02/2011
LOVE IT. I use chicken broth instead of water and add Pensey's Balti powder instead of basic curry. Lowfat Greek yogurt (Fage) and extra onion. Cannot be beat for a warm, filling meal. I'm pregnant, and I actually eat this for breakfast. One full recipe lasts all week for one person (my husband doesn't like onion or lentils).
12/29/2010
Sooo yummy!
04/25/2011
I am hosting a Middle Eastern dinner in October and this will definately be on the menu. Loved the taste and texture, and the sweetness of the onions. I did add a bit of cinnamon to the lentils as they cooked and also cooked them in vegetable broth which added a bit more depth to the taste. I garnished it with a bit of cilantro and a dollip of yogurt. Served it with a cucumber salad and humus with pita. An excellent, authentic meal and delightfully vegetarian!
04/19/2011
This recipe is so much better than the ingredients might lead you to think it might be. Deffinitely more than the sum of its parts. I don't change a thing ... and that's saying something!
07/19/2011
I loved this recipes, as did my husband. I am in Tunisia and was looking for some wonderful Ramadan recipes and this is perfect (and easy). I made some changes from the suggestions and my personal preference. I would soak the lentils for 1-2 hours before cooking. They will be much more tender. I also used about 3 large white onions and cut back on the olive oil. I added cinnamon as the others suggested. I am going to try adding lamb to this. I think it will be amazing. Shukran for this recipe!
06/11/2011
Yum! I love lentils, and this is a great, easy recipe. I used some cinnamon and cumin, and cooked the lentils with a chicken boullion cube like suggested, but would fry 3 onions instead of 1--one wasn't nearly enough for the whole dish. Will make it again!!
03/28/2008
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.
03/24/2008
good ,just add tablespoon cumin , also served with Arabic salad - tomorrow, cucumber,parsley,mint ,olive oil and lemon ,yummy .
04/19/2011
This was pretty good, but I think some tweaking would make it better. Definitely needs at least a Tbsp of cumin, a pinch of cinnamon and lots more onion. I used two really big ones, and next time I think I'll use four, some for mixing in with the lentils and rice, and some for topping. I used about 3 1/2 cups of chicken broth for the liquid, but I could have used a little more and cooked the lentils a bit longer. I used the long grain white rice, but next time will try Basmati and see where that takes it. Definitely plain Greek yogurt for the topping. All in all, a nutritious and tasty dish.
05/13/2011
This was so good! I followed the recipe almost exactly. I used 3 medium onions, and it took me the entire time of cooking the lentils/rice for the onions to really brown, but it was worth it. I used basmati rice, and added 1 tbsp cumin and a pinch of cinnamon. Topped with some plain yogurt! Very simple, but really tasty. I recommend this!
04/19/2011
Wonderful tasty, economical dish! Great for any time of the year. However, the fat content puzzles me. I am surprised at 22 grams per serving for lentils rice and a moderate amount of oil to fry the onions in. Anybody else have a comment on this aspect, I 'd appreciate hearing from you. Thanks for the input.
12/15/2004
I mixed cut up pieces of seitan in at the end and topped it with plain yogurt and avacado and it went so well together. This recipe is so easy and delicious, so flavorful!!!
10/08/2011
This is so good! The only issue I had was browning the onions; they took a lot longer to caramelize than 10 minutes. More like 30. We used the leftovers as the middle for a breakfast tacos and couldn't tell it wasn't sausage.
04/22/2008
It makes a great side provided that you make a few alterations. Added 3 onions, garlic, cumin. I cooked the lentils on the stove using half vegatable stock and half water. Onions and garlic were also browned on the stove. To save time, I use my rice cooker to cook the rice - instead of water, I used stock, added the lentils , onions and garlic and ended up with a fantastic side dish!
10/01/2009
From what I understand, this is the "mac-n-cheese" of the middle east. This was a good simple recipe. I followed the advice of previous reviewer "M.A.H." and used brown rice, cooked it right together with the lentils (I used French green) with 3 1/2 - 4 cups of liquid per recipe. I was most delighted to find it cooked perfectly in my RICE COOKER!!! The onion should be at least doubled...because when browned as dark as possible (20-30 min), is truly the star of the dish. And I did find that chicken broth or base is good, as are several dashes of pepper, and a couple dashes of cumin. Five stars for ease, nutrition, and hearty sustenance :) Oh yes~ yogurt, NOT sour cream!!!
09/28/2010
Worth 5 stars with the cinnamon, cumin, and garam masala.
12/21/2006
So delicious! A friend recommended this recipe to me a few months back. I tried it and LOVED it! The only substitution I made is that I used sour cream instead of yogurt. I make this as often as possible!!
04/28/2011
Delicious and easy! I will use more onions next time. Also, more water was required. I used brown rice, which takes longer to cook, so my lentils were overcooked and still, it came out very tasty. I'll make it again with some adjustments, but this is a keeper.
11/22/2010
I make this using a couple of TBS of cumin powder and chicken broth instead of water with the lentils and chicken broth with the rice and a little garlic powder, onion powder and about 1/2 tsp curry powder. I use 4 large onions... I think next time I will use 6 onions. The onions really make this dish. We had it with sour cream and I've made it using brown rice and white rice. Both have been very good. Thank you for this recipe :)
04/18/2011
I grew up on this healthy dish. My mom always prepared it on meatless Fridays during Lent and served it with salad over the mujadarrah. So, that's how I've passed it down to my husband and kids. The cold salad with olive oil and lemon (or vinegar) is wonderful with the lentils.
10/22/2014
Love this recipe! Haven't been into lentils until now, but this is just over the top. Used the reviewers' advice re: cumin and cinnamon with great results. Also used four onions... this dish just doesn't deserve less. Anyone, however, who can caramelize (not brown) onions in ten minutes is far out of my league. Figure on 30 minutes, or more, to do it well.
11/28/2010
Will not make again. Nothing to write home about.
11/05/2009
Following other reviewers' suggestions, I used chicken broth instead of water and added cumin and a pinch of cinnamon. I used 4 cups of liquid, but should have used a little more because the beans were still a bit tough. I didn't have any plain yogurt, so we topped it with sour cream. It was very good and filling. I'll definitely make this again.
11/27/2007
SOOOO Good! The biggest change I made was TRIPLING IT! And I added cumin and bullion cubes. Delicious and I make it all the time. The yogurt is what really brings out the flavor, so don't be afraid to try it.
08/16/2011
This is great! Used about 1/2 of a large onion per person. I used vegetable broth for the rice/lentils with some cumin. Added the Cucumber Slices with Dill recipe on the site as a compliment - perfect combo. Check out the "how to" for the caramelized onion prep. Added a little cinnamon here. Pretty easy to make. Took a little longer for me since I used brown rice - about 50 mins.
Source: https://www.allrecipes.com/recipe/49353/lentils-and-rice-with-fried-onions-mujadarrah/
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