Mujaddara with Spiced Yogurt

By • December 30, 2010 • 270 Comments



Author Notes: During my time living in Israel, my favorite place for upscale-ish dining was an unassuming neighborhood joint that put modern spins on traditional dishes. Their take on mujaddara was actually pretty traditional -- jasmine rice, lentils, loads of caramelized onions -- but they topped it all with a cumin-spiked spiced yogurt that was out of this world. I've tried to replicate it here. I've also substituted puy lentils for the traditional green lentils, as they hold their shape better. One last note: I've found that mujaddara improves with age, as the flavors blend together. - RivkaRivka

Food52 Review: Rumor has it that Mujaddara is not only good, but good for you too (apparently, the combination of lentils, onions and yogurt wields near magical powers -- especially for women). Whatever its health properties, we love the varying textures and flavors: crisp, sweet onions tangle with fluffy jasmine rice and tiny, plump French lentils that burst happily in your mouth; the minted spiced yogurt adds zip and simultaneously ties everything together. Rivka's nuanced dish is a meal all its own, and its fragrance lingers long after you've taken the last bite. - A&MA&M

Serves 4

For the Mujaddara

  • 3/4 cups Puy lentils (aka French lentils, the tiny dark brown ones)
  • 1 teaspoon salt, divided
  • 1 cup jasmine rice
  • 2 tablespoons butter
  • 3 tablespoons olive oil
  • 6 cups onions (about 3 medium onions), halved and thinly sliced

For the yogurt

  • 1/2 cup Greek yogurt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cumin (freshly ground, if possible)
  • 1/2 teaspoon coriander (freshly ground)
  • 1/2 teaspoon spicy paprika or aleppo pepper
  • 3 tablespoons chopped fresh mint
  • Juice and zest of half a lemon
  • 1/4 teaspoon salt
  1. Preheat the oven to 400 degrees.
  2. Put lentils, 1/2 teaspoon salt, and 4 cups water in a large pot and bring to a boil. Reduce heat and simmer lentils until soft but not mushy, about 20 minutes. Drain lentils and set aside. Rinse pot.
  3. Add rice, the remaining 1/2 teaspoon salt and 1 1/2 cups water to the pot, set over medium heat, and bring to a boil. When water begins to boil, cover pot, transfer to oven, and cook for 17 minutes (the tried-and-true Amanda Hesser method!) until perfectly cooked. Remove from oven, uncover, and fluff with a fork. Set aside.
  4. While rice cooks, set a wide, deep saute pan over medium-low heat and add butter and 2 tablespoons olive oil. When butter has mostly melted, add onions and toss to incorporate with butter and oil.
  5. After 5 minutes, onions will have softened slightly and started to release their liquid. Raise heat to medium and cook 10 to 12 minutes more, until onions are very soft and browned. Add water by the tablespoon if pan gets too dry or if onions start to stick. When onions are well browned, add last tablespoon of olive oil and raise heat to high. Cook another 3 to 4 minutes, until bottom layer of onions has charred and crisped; try not to stir too much, or onions won't crisp up.
  6. Combine rice, lentils, and most of the onions in large serving bowl and let sit for at least 15 minutes, to marry the flavors together. (Truth be told, this dish improves with age.) Taste, and add more onions if desired. Meanwhile, make the yogurt: mix all ingredients together in a small bowl. (Yes, it's really that simple.)
  7. If mujaddara has cooled significantly, reheat in a low oven or even in the microwave for a couple minutes. To serve, plate a big scoop of mujaddara and top with a dollop of yogurt.
Jump to Comments (270)

Tags: serves a crowd, serves a crowd, travels well

Comments (270) Questions (6)

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13 days ago Sara Sfeir

Very nice recipe. But just for the record, as this is originated from my mother country, this is called Mudardara. Mujaddara stands for an oriental lentil puree and rice soup. Bon appetit!

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about 1 month ago Nicole

I really cheated on this one and used rice select royal blend (a combo of brown rice, pearl couscous, flax, and black lentils). I just had to mix in the onions and top with the yogurt. It was awesome!

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4 months ago helena

very nice! i changed up the spices for my dish: ground coriander, cumin, garlic powder, turmeric, and fresh ground pepper. I also added a bay leaf when sweating the onions along with the spices listed above. At the end i mixed in some greek yogurt with everything to make it a little creamy and chopped up a generous amount of parsley to sprinkle on top.

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5 months ago Paula Edder Gartner

Just made this with brown basmati. I used plain goat yogurt with dill and cucumber. I also added pecans. One of my very favorite veggie meals. Tomorrow morning it will serve as my grain with an over easy egg on top.

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6 months ago kasia S.

The first time I made this ( last monday I was blown away) so I'm making this again, right now actually for a yummy lunch.

I love leftovers, I serve them warm with a sunny side up fried egg on top, runny yolk is perfect with this!

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4 months ago Spicely_Organics

Ooohhh...going to try it with the egg on top! Thanks for the idea!

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4 months ago kasia S.

My pleasure :) I'm making this today, hard to stay away from this dish!

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6 months ago KelseyB

I made this as written (minus the cinnamon) and ate it over the next 4 days. I plated it with lettuce, bell peppers, and other fresh cut vegetables for color. It was delicious every single day. I would reccomend 1 1/2 or doubling the yogurt sauce.

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6 months ago zeldie

I've made this dish with Basmati and jasmine and Tonight I used brown rice as it was the only rice in my pantry. I have used sweet white onion , red onion, shallots and all are delicious. Delicious with any rice or onion. Brown rice is just chewier so dish is more filling. I add sweet chili pepper blend n37 from la boîte spices (excellent) and served a cool salad of chopped cucumbers ( without seeds) peeled and chopped red pepper chopped celery chopped radishes and basil cilantro parsley lemon balm from the garden. Dressed w olive oil and cider vinegar. Some roasted parsnips and other root vegetable makes this a perfect meal.

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6 months ago Barbara

Great suggestions Zeldie

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6 months ago kasia S.

Sounds delicious, I'm going to use wheatberries or farro ( always have both in cupboard) next time instead of rice for extra nutty chew.

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6 months ago Nancy

I would definitely have naan or pita bread with it. A salad is nice, too, or a green vegetable. Green beans, brussel sprouts.

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6 months ago Barbara

This was a wonderful dish. To make double would I in fact double all ingredients too? Also, what else would you serve with this dish -

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6 months ago Weiwen Ng

Kibbi (a meatloaf with bulgur wheat and spices) has been a good accompaniment, as has falafel. Chicken would probably work as well.

And yes, just double everything.

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7 months ago emcsull

do you think basmati rice would do ? I hate to have six kinds of white rice around, just have basmati and arborio, which I think would not work at all. Thanks.

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7 months ago Rivka

yep. basmati will work great.

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7 months ago Weiwen Ng

Basmati is what I would normally use for mujaddara, not jasmine. I do intend to try this one with jasmine rice, though.

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7 months ago hana

i think Basmati is its own floral thing..This dish is traditionally cooked with Egyptian (close to Calrose variety) or Italian (arborio and its related varieties) in the Middle East.

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7 months ago emcsull

hana, would you not use basmati then ?

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7 months ago hana

if you have arborio on hand, I would go with it. Basmati is too delicate, in my opinion and I would use it for other applications.

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7 months ago Rivka

I guess there are different opinions here, but I tend to think basmati will work better than arborio. You want a medium- or long-grain rice for this dish, as that's essential to the texture. Arborio is a short-grain rice and not quite right here.

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7 months ago andrea.muraskin

I made the mujaddara with red lentils, which was a mistake because they turned to mush. I also only used 2 onions (because they make me cry). Still, the dish was quite hardy and filling, if a little bland. The yogurt was a very interesting and pleasant blend of flavors. Next time I will probably add some garlic and cumin to the mujaddara.

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7 months ago Nancy

My husband orders this dish every time we go to Aladdin's in West Chester, Ohio. I'm so happy to have the recipe!

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7 months ago insecureepicure

This is one of the most comforting dishes. It is a favorite vegetarian meal

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8 months ago zeldie

This dish is any easy staple in my home. Tonight I threw in a shallot and some shredded red cabbage and some shredded napa for a change. Yum!!!I have all of Yotams cookbooks. They are wonderful. Cooking for 30 years plus helping my Mother since I was little has made me realize that one will find similar dishes/recipes across many cuisines. I enjoy seeing how each country changes the dish to accommodate spices, tastes, and preferences. Makes cooking and eating exciting.

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9 months ago Carolina

I made this three days ago. It was as good, if not better, than all the comments say. I'm still eating it. The yogurt and crispy onions make the dish.

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9 months ago kvass2

I suggest Lucied purchase a copy of Yotam Ottolenghi's wonderful cookbook "Jerusalem". He fully explains the middle eastern cooking.

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9 months ago Lucied

I love this dish, this is a good recipe but I'm confused how a dish that has always been an Arabic/Lebanese dish is now an Israeli dish?

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9 months ago Portia Hunt

It seems to be a regional dish ;)

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9 months ago Rivka

Indeed. See the thread of comments below where this was addressed; I first encountered it in Israel, but it of course has roots in Lebanon, Syria, Egypt, etc. and every country - nay, every region - has its own version.

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7 months ago Lorene s

I have been eating this dish my whole life- it's a Thursday dish in many households. It's delish!! Israelis don't eat it with yogurt tho which is a problem for me bc I am married to one and he eats it with chicken. My bkgnd is Lebanese and yogurt is definitely the only way to eat it. It's roots are Lebanese Syrian Egypt - ur right rivka everyone nation eats it differently.

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10 months ago Jen

Making a version with brown lentils in chicken broth, add rice after twenty minutes, then add the onions sautéed separately in plenty of olive oil for last twenty. Serve with yoghurt and scallions--a Lebanese friend made this and we can't stop eating it. Make your own chicken broth for extra yumminess.

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10 months ago Michele Shelley Mach

Great Recipe- Served last night, with excellent reviews.

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10 months ago Weiwen Ng

Very interesting. All the mujaddara recipes I've seen add the spices to the lentils and rice, and I think most use one onion for one portion (whereas this has THREE onions!). I will try this.

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11 months ago Mona

Excited to make this and see how it compares to my mother's recipe. It's my absolute favourite Arabic dish, so it's about time I start trying to make it myself!

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11 months ago Portia Hunt

Mmm. Just like my Lebanese grandma makes!

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11 months ago Regine

Made this for the third time or so but this time i only used 1 not 3 medium onions and i prefer it this way with a bit less onions. This was the right amount for me. I skipped the last tbsp of olive oil. Delicious. I don't care much for the yogurt which I find too heavily spiced. I myself would be satisfied with the yogurt mixed with only salt, a bit of crushed garlic and pepper.

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11 months ago luvcookbooks

Meg is a trusted home cook.

Rivka, I can't believe that I waited so long to make this recipe. The directions on this site are so clear and the results so trustworthy. The blend of sweet (from the onions and cinnamon), tangy (from the yogurt) and earthy (rice and lentils) was so good. Looking forward to leftovers tomorrow. Thanks!

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11 months ago Rivka

So glad you enjoyed it!

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11 months ago nada

This recipe make for a lovely quick and comforting dinner. When I first tasted the yoghurt on its own I found the taste of the cinnamon too strong but the flavors balanced perfectly when added to the rice.

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about 1 year ago Regine

Correction. No need for me to put "But" in front of my last sentence in prior comment. I meant to put "And he learns to read better."

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about 1 year ago Regine

This guy called George is so indecent himself, and sounds anti-jew. He should reserve his misguided comments for himself. But he needs to learn to read better.

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11 months ago george

Dear Regine
Misguided comments, indecent,anti jew WOW.Slow down honey and go read a book or two and then come back and debate the issue.

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about 1 year ago DaniMama

Scary comment from George!!!

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11 months ago george

what was so scary Mama? i guess the truth is scary sometimes,i agree!

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about 1 year ago cookease

George's comment is inappropriate for this space...another place would be ok..but NOT here!

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about 1 year ago george

this is all good but did i understand you correctly!Mujaddra is now an israeli dish?????
let me ask you what next? the land you took,Hummus,falafel and tabboule i hear are
all israeli !! what the f is next? enough please! have some decency.

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about 1 year ago Rivka

For what it's worth, I didn't say mujaddara is Israeli. I said I ate a particularly good version in Israel. Mujaddara has origins in several middle eastern countries; like hummus and falafel, the dish eventually made its way to Israel. And I agree with the others that comments like this are best reserved for the many hyperbolic corners of the Internet. On Food52, we try to save hyperbole for very delicious food.

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11 months ago george

My Dear Rivka and to the others who made unfounded accusations.
i agree that you did not describe Mujaddra as Israeli dish but its quite clear what you implied.
The thief will never admit of his crime until he is faced with the evidence.

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10 months ago DTM

Oh bugger off George. Go troll somewhere else.

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about 1 year ago Dima Haddad

Delicious! I Just finished my Mujaddara post on my blog, it is very different from this post... However I liked your spiced yogurt we usually eat plain yogurt with it, I loved this idea and will be trying it next time I make mujaddara :)

http://procrastinatorcook...

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about 1 year ago Dima Haddad

I just moved my blog to http://procrastinatorcook... Sorry for the inconvenience that might have caused!

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over 1 year ago kvass2

Since I discovered this dish on Food52 I have been playing around with it and using
other similar ingredients but always sticking to the French lentils. My latest version
is equal amounts of the lentils, bulgar, buckwheat groats and Manitoba rice. Cooked separately and then combined. It is an extraordinary dish but mind you I do not play around with the yogurt part. That is as good as you can get.

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over 1 year ago hana

In the vein of knowing the stories of our food: this is a recipe is a staple of the native Palestinians. And as alluded below, it is shared by Lebanese and Syrians in the region. The nomenclature comes from "pox", as the rice looks "scarred" with the lentils. it differs a bit (In Haifa we call it mbaatara, and call mjadarra some other lentil dish), but that is too long a story for a comment.

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over 1 year ago Amanda Delzer

A few more amazing recipes like this one in my arsenal, and there will be NO protesting meatless dinners in our house. =)

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over 1 year ago fur8elise

Husband: (grimacing) "Does this have nuts in it?"
Wife: "No....... lentils.
Husband puts one tablespoon of Mujadarrah on his plate with a dot of yogurt; gingerly takes a taste. He puts more on his plate. Then second, third and fourth helpings!

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over 1 year ago Jesse Raben

Really really good and even better the next day

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over 1 year ago Jessie G

i love this recipe, and make it often - however, I just tried to make the "tried and true Amanda Hesser method" with brown rice (basmati) and the rice didn't cook properly ....

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about 1 year ago Jaimie McNeice

For brown rice, the Cook's Illustrated method is perfect. 1 1/2 cup brown rice, 2 1/2 cup water, 1 t salt and a little oil. Cover and bring water to boil, add salt, oil and rice. I use a stainless pot with stainless handle, so I just cover it with foil, place the lid on tightly, and bake at 375 for about 1 hr. Remove from oven, stir with fork, recover and allow to sit for a bit. This is slightly modified from original, but it works perfectly for me.

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over 1 year ago feralcow

why does the recipe call for pre heating the oven? I can't see where you use the oven.

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over 1 year ago cheese1227

To finish the rice.

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over 1 year ago drkate

Here, from step 3: "When water begins to boil, cover pot, transfer to oven, and cook for 17 minutes (the tried-and-true Amanda Hesser method!) until perfectly cooked. Remove from oven,"

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over 1 year ago Rivka

thanks, posse! :)

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over 1 year ago girlwiththegreenhair

This might not be considered 'authentic', but I had some rutabaga knocking around so I decided to use it with this recipe. Peeled, cut into medium-sized cubes, tossed with olive oil, salt and pepper, and roasted at 450 F for a little over an hour. It turns a lovely light orange and looked beautiful mixed with the other ingredients... and, of course, everything tasted wonderful!

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over 1 year ago Maureen Abood

Mujadara is THE top visited recipe/page on my Lebanese food blog, Rose Water & Orange Blossoms, all about Lebanese cuisine and family memories. Mujadara is one of the most delicious comfort foods that comes out of my kitchen!

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over 1 year ago lulwa

The authentic way to make mujaddara is with bulgar wheat, although rice is commonly used as well. If you have it on hand, ground cumin is a must for most lentil dishes. Also, in addition to the yoghurt, mujaddara is always eaten with a basic tomato salad--tomatoes, olive oil, and a little salt.

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over 1 year ago cathrina

I'm of Lebanese decent and my Sitti (Grandmother) used to make Mujaddara all the time! It is a delicious, healthy, easy, inexpensive vegetarian or lenten meal or side dish for meat eaters! You can find aleppo pepper at Penzys.com.

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over 1 year ago jeanmarieok

This is truly delicious, and my go-to for people who claim they don't like lentils. Don't skip the yogurt! And I like to add srichacha on the side....

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over 1 year ago SunnyIowa

Great recipe! So simple yet satisfying! I agree with the other commenters about modifying the sauce: I've made it as written, but prefer it with less cinnamon (just a dash), a clove of garlic (minced), and a touch of honey. The yogurt totally makes the dish!

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over 1 year ago cheese1227

I love love the yogurt sauce! I do sometimes add a smidge of honey.

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over 1 year ago Regine

Kvass2, a dollop of creme fraiche or sour cream sounds better than the yogurt. May try the dill. Thanks.

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over 1 year ago Danna

ooh I love mujaddara, such a delicious healthy vegetarian dinner option, I make it all the time and the yogurt sauce sounds like a really great addition. Can't wait to try it. Also what and where is this restaurant Rivka? I live in Israel and would love to check it out if it's still around.

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over 1 year ago kvass2

Regine -- I quite agree with your comment. But only after I have tried numerous other herbs and spices & in place of yogurt - creme fraiche or even a dollop of sour cream) because that was all there was in the fridge. But the great thing for me about this recipe is how versatile it is and how many variations I can do with it. Believe me -- parsley and cilantro always come into it. Next time try some fresh dill. I look closely at every recipe on this site and this is, to me, one
of the best.

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over 1 year ago Regine

I love this recipe but without the yogurt recipe which i dislike. For me, the rice dish is so delicious it does not need anything else. However, for those that want the yogurt, i would skip the cinnamon and the mint, and replace them with just cilantro or parsley.

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over 1 year ago Jessica Pionke

Oh, was this delicious! I made this recipe for a friend's birthday get-together. I couldn't find the Puy lentils, so had to use basic browns. I can see where the Puys would have been nicer in this dish for texture and mouth feel. I couldn't find Aleppo either, so I subbed Ancho. I like saucy stuff, so I doubled the yogurt recipe. I will make this again. And again! Many thanks.

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over 1 year ago SeeSee

I'm addicted!

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almost 2 years ago sophiea

Yum! Substituted cilantro for mint and cayenne for paprika and it was great. Can't wait to try the leftovers to see if the flavors get even better!

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almost 2 years ago Foodiewithalife

Warming spices, hearty grains and filling lentils. YES PLEASE!

Christina
www.foodiewithalife.com

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almost 2 years ago cookease

Microwave works well too...same basic water to rice ratio...COVER...add a pad of butter...on high about 15 min....if water not absorbed, nuke a little longer

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almost 2 years ago rachel waters

I forget if I already commented, but I wanted to further thank you SO MUCH for this recipe!! I actually make it for lunch at work on a bi-weekly basis, it doesn't even need the yogurt. It's such comfort food and I ADORE that it requires 3 ingredients that I always have on hand. Thanks!

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almost 2 years ago eternalgradstudent

Just wanted to add to the chorus - this has become a regular in my kitchen - and everytime I make it, I'm re-astonished at how flavorful the combination of lentils, rice, onions, and yogurt is! Thanks for sharing this recipe!!!

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almost 2 years ago Jeeves06

Delicious! This was my first recipe I made from this website and I am very pleased. Healthy and great tasting - what more could you ask for?

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about 2 years ago Lost_in_NYC

Hi Rivka: Is there something I can substitute in place of the onions? I want to make this dish for my brother who doesn't eat onions & garlic (religious reasons). I've found that garlic is easy to omit in most recipes but finding another vegetable in place of the onions is where I'm stumped. Any suggestions for the mujaddara? Much appreciated! Thanks!

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about 2 years ago Rivka

Hey there Lost_in_NYC,

Hmm. If it's a Jain-related issue, fennel probably wouldn't work either, because it's also a root vegetable. Ditto leeks. You might take this in a totally different direction - maybe using something like Tom's tikka masala sauce instead: http://food52.com/recipes... I've made it, and it's really fantastic. Let me know if any other ideas come to mind.

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about 2 years ago Lost_in_NYC

I was wondering more in terms of this recipe though, in place of the onions do you think red bell peppers would work? Or would the bell pepper and lentil combination be weird? Worse case scenario, I could just omit the onion all together and increase the spiciness of the yogurt instead! Thanks!

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about 2 years ago Rivka

Hey there, I was actually thinking you could fold some of the tikka masala into this recipe as a replacement for the onions. You want something really zesty, and if it can't be caramelized onions, might as well be tomatoes. Plenty of umami (like caram. onions), plenty of savory qualities. All around a good addition.

Bell peppers wouldn't do it, I don't think. I'd go tomato instead.

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about 2 years ago Lost_in_NYC

Okay cool, will try it with tomato instead, appreciate the feedback! :-)

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about 2 years ago oregon cassie

Sounds like the origins of this recipe is Israel? I'm desperately needing a recipe from Kenya,,or that area of Africa. Think this would work?

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about 2 years ago Rivka

Hmm. Mujaddara definitely has its origins in the Middle East, and I don't know much if anything about Kenyan cuisine, but I wouldn't be surprised if the flavor profile fit in with other African foods.

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about 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Check out sasha's global table adventure: http://globaltableadventure...

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over 2 years ago Hloper

I have made this recipe several times, so tonight I experimented and made a delicious dish, though not traditional. I cooked barley, lentils, rice, and wild rice, and lentils, altogether, using a method for cooking grains that has become my go to favorite for ease. To boiling water, add grains in the order that they need to cook. In this case the barley and wild rice went in first, then I cut the onions and started the sauté, after about ten minutes I added the rice, and lentils and continued to cook, lightly covered. I love that all gets done in one pot, and it's truly foolproof. If you end up with too much water, you simply drain in a sieve, and then Cool and pack into zip lock bags so that I can have on a moment's notice. The grain mix is extremely versatile as I use whatever I have, and it is great for quick sautes with grilled veggies, in salads, sautéed with leftover beef or chicken. Tonight I had it as this recipe suggests, with the yogurt sauce which I love as is, and the onions. Couldn't be better! Oh, I didn't have the mint, nor fresh parsley but I did have dried parsley, and that worked out fine. Thanks for this versatile and delicious dish!

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over 2 years ago lahendrickson

I made this last night and it is the first time I have ever had lentils! I thought the texture of the lentils was a little gritty, but I dont know if that is just how lentils are, or what. But overall, it was pretty yummy. I love love loved the onions! I used three onions sliced up, but I wished I had used more like 5! The yogurt sauce was good too, the spices really complimented each other, as well as the rice and lentils. I think I would make this again.

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over 2 years ago Chef Janet

Love it. Reminds me of my grandmothers rice and lentils.

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over 2 years ago Skyblueskin

ummm i just made this and it is so gooooooood. def going into my monthly/staple routine. THANK YOU!!

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over 2 years ago kstallbe

I thought this was very good, but I found the yogurt to be gritty from the spices. Is there some way to avoid this?

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over 2 years ago Chef Janet

Maybe make the yogurt sauce the night before to allow the spices to incorporate.

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over 2 years ago kgsizemore

This was wonderful -- the yogurt really made it!

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over 2 years ago Tippy Canoe

This mujaddara was terrific and I am adding it to the rotation at our house! Many thanks.

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over 2 years ago linenlady

I have made this recipe twice now and I love it! I substituted the lentils for a sprouted 3 bean mix that I bought and costco.

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over 2 years ago Randi

Wow, how delicious! I just made a double batch (with basmati rice) planning ahead for my lunch next week. My 9 year old had seconds for lunch today and asked for it in his thermos for Monday lunch! Thanks for a great recipe.

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over 2 years ago sophia jl

The lentils turn out great, but the yogurt is overspiced. Halving the recommended amounts makes it just right!

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over 2 years ago Yooli

Delicious! My 3 year old approves and I'm excited see how much better it gets tomorrow.

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over 2 years ago Yooli

Delicious! My 3 year old approves and I'm excited see how much better it gets tomorrow.

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over 2 years ago Regine

Wow so good. I am usually not too fond of lentils unless blended into a soup but this dish is so delicious. Yummy! I ended up using all the jasmine rice I had leftover from a prior day and I measured it to be 4 cups of cooked rice so I am not sure if it is more than what 1 cup uncooked would render. However, the ratio of rice to lentils was perfect. It is good with or without the yogurt. Next time though I will skip the cinammon (I am not a great fan of this spice in salty dishes); and it may be a good twist to replace the mint leaves with cilantro. Thank you to everyone for insisting Whole Foods carried the lentils. I finally found them. I can't wait to make this again. Last, one more potential addition to this dish is golden raisins.

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over 2 years ago sheryf

I make mujaddara about once a month, it is one of our go to dinners. My husband thought I had picked it up from our local middle eastern market. I think that the French lentils, mixing the onions in the lentils at the
end and the jasmine rice made for such a rich and wonderful flavor that this will be my new favorite recipe.
The only thing I did different was cook the lentils in chicken broth instead of water. Also we love garlic sauce with mujaddara. I did make the sauce and will try it today . Thank you for this wonderful recipe.

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over 2 years ago sheryf

I make mujaddara about once a month, it is one of our go to dinners. My husband thought I had picked it up from our local middle eastern market. I think that the French lentils, mixing the onions in the lentils at the
end and the jasmine rice made for such a rich and wonderful flavor that this will be my new favorite recipe.
The only thing I did different was cook the lentils in chicken broth instead of water. Also we love garlic sauce with mujaddara. I did make the sauce and will try it today . Thank you for this wonderful recipe.

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over 2 years ago riv

I made this with organic green lentils and basmati rice and it was yummy! (I also used sour cream because I had no greek yogurt--shhh) My memories of rice and lentils are my mother's overcooked version, boiled together with some diced onion--this is a definite upgrade!

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over 2 years ago Regine

Thanks so much for your feedback Savorykitchen, Rivka and Bantryhill. I will recheck the bulk area of Wholefoods or maybe do what Bantry suggested. Can't wait to try recipe!

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over 2 years ago bantryhill

I am in love with this recipe and I don't usually love lentils. I didn't have puy lentils so used a blended bag I had on my shelf. Cooked them a little less than the bag said, and they have held their shape fairly well. Mmmmmmmm. I'm going to be the envy of the office tomorrow at lunch.

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over 2 years ago Regine

Ok i have been wanting to make this dish since 3 weeks ago but i canNOT find these puy lentils. I have looked all over. I live in the Wash DC metro area and I checked Giant, Safeway, and Whole Foods supermarket. Any suggestions

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over 2 years ago Savorykitchen

I'm sure Dean and DeLuca would have them. I have also seen them labeled as "French Green Lentils". I'm surprised you couldn't find them at Whole Foods, mine carries them in the bulk bins.

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over 2 years ago Savorykitchen

I'm sure Dean and DeLuca would have them. I have also seen them labeled as "French Green Lentils". I'm surprised you couldn't find them at Whole Foods, mine carries them in the bulk bins.

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over 2 years ago Rivka

I also live in the DC area and have found puy lentils at Whole Foods in the bulk bins - sometimes they're labeled black lentils or French lentils.

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over 2 years ago Owlie

I've made mujaddara before from Deborah Madison's "Vegetarian Cooking for Everyone," but I am SO excited about this yogurt! I'm going to make it tonight. Any suggestions for a wine pairing?

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over 2 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Depending on what else is on the menu, I'd go with a Mosel Kabinett Riesling, my favorite with any dish with Middle Eastern or North African roots, especially those with fairly delicate (as in, not particularly bold) flavors, such as this. ;o)

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over 2 years ago bella s.f.

AntoniaJames has a good idea. I like Mujaddara with crisp, high acid Alsatian whites. They can have a nice spice to them. I have also enjoyed Rivka's Mujaddara recipe with a nice Pinot Noir. I don't know where you live, but if you can get an Anderson Valley Pinot... they are really nice. I took Mujaddara to a friend's house once, and they served it with a sparkling rose. It worked. Have fun with it. Let us know what works for you.

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over 2 years ago bella s.f.

AntoniaJames has a good idea. I like Mujaddara with crisp, high acid Alsatian whites. They can have a nice spice to them. I have also enjoyed Rivka's Mujaddara recipe with a nice Pinot Noir. I don't know where you live, but if you can get an Anderson Valley Pinot... they are really nice. I took Mujaddara to a friend's house once, and they served it with a sparkling rose. It worked. Have fun with it. Let us know what works for you.

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over 2 years ago Kitchen Butterfly

Made this with cooked chickpeas as I wanted to use up cupboard stash - my word, Rivka - genius! Now I'll be trying it with the lentils.....well done and THANK you. Have a wonderful 2012/

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over 2 years ago Rivka

Hooray, so glad you enjoyed it! Happy 2012 to you too.

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over 2 years ago kvass2

Great recipe. However I just couldn't resist one small addition. I soaked a handful of Manitoba wild rice
overnight and added it to the rice. I had tried it first without and the wild rice gave it a nice crunchy feel.

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over 2 years ago drbabs

Barbara is a trusted source on General Cooking.

Rivka, I've been making this regularly ever since you posted it, but my husband doesn't eat yogurt, so he never got to taste all the wonderful flavors you put into it. Monday night I had the brilliant (as in, why didn't i think of this before) idea to put the spices into the lentils and stir everything together just before serving it. it was fabulous!

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over 2 years ago Rivka

Drbabs, that is brilliant indeed! Glad it worked.

Something else I've done for non-yogurt folks is make an apricot, peach, or other (raisin?) chutney that's similarly spiced. Like yogurt, it adds moistness to the finished dish. Knowing you, you probably have plenty of chutney recipes uo your sleeve - so that's an idea.

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over 2 years ago drbabs

Barbara is a trusted source on General Cooking.

Actually, i've never made chutney, but that is a great idea! Happy 2012!

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over 2 years ago ubs2007

Excellent! My 4.5 yr old foodie LOVED it as well! Thank you for sharing the recipe!

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over 2 years ago Herself

My first posting, but I too have to say how this recipe has become a stalwart member of our weekly "dine around the kitchen." Many, too many years ago, a lebanese friend made me something oh so close to this, and I was so happy to find the tastes again. I serve it with lamb koftas on the side. Now I have to take the next step and post a recipe of my own....

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almost 3 years ago shoesthatilike

I started making this when it was in the "Your Best Lentils" contest many months ago and it's basically become my go-to lunch. So easy and it keeps nicely for a few days.

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almost 3 years ago Niknud

Just made this for the food52 potluck last weekend for the vegetarians in the group. Definitely stole the show! Best lentil dish I've had in a long long time - and amazing given the short list of ingredients. The only thing I monkied around with was I added vegetable broth to the rice instead of all water to give it a little more body. A huge hit!

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almost 3 years ago bella s.f.

I so enjoy hearing that other people have found this recipe, and have loved it also. I almost feel proud, which is extremely odd, since I had nothing to do with this recipe, other than making it, loving it, writing about it, and passing it on to friends to enjoy. Rivka, this recipe seems to have taken on a life of its own. I actually signed up for the Gojee website, purely on the fact that I found your Mujaddara recipe there. I figured that if they sought that recipe out, and posted it, they must really know what they are doing. Rivka, great going. You should feel very proud.

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almost 3 years ago Rivka

Oh, bella, I am blushing! Thank you very, very much. I have to say, Food52 has the highest proportion of truly wonderful recipes of any website out there. There's simply no better place to gather (even virtually) and find cooking inspiration.

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almost 3 years ago Scoff

Pulcinella, me too. In fact I love it so much that I've registered just so I can shyly say so.
Anyone still wondering if they should try it, it's amazing - so much more than the sum of its parts. Rivka, you're a star.

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almost 3 years ago Rivka

Scoff, I'm thrilled that mujaddara has made you de-lurk. Welcome, and thanks for trying (and loving) my recipe!

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almost 3 years ago Scoff

Pulcinella, me too! in fact, I love this recipe so much it has moved me to register shyly, just so I can say so.
If anyone's still reading these before deciding whether or not to make it, DO. It's amazingly delicious.

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almost 3 years ago mariyam.hussain

This looks great! Where is the restaurant in Israel? I am here for 6 months and would love to try it!

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almost 3 years ago Rivka

Hey mariyam, it was at Te'enim, which is (or at least used to be) in Yemin Moshe, due east of the rental car places on King David street. Hope you find it!

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almost 3 years ago mariyam.hussain

This looks great! Which restaurant in Israel was it that you went to? I am here for 6 months and would love to check it out!

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almost 3 years ago FrancesRenHuang

Thank you for this recipe! Have been making this two times already in one week, lots of onions to cut up, but in the end very worth the effort. Easy to make and simply delicious.

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almost 3 years ago DaniMama

This was simply amazing!!!!

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almost 3 years ago truegrits

ive made this twice with sonali's braised Moroccan chicken and its just a perfect combination of flavors. i never want to eat plain rice again.

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about 3 years ago rebelchanteuse

Oh my goodness, this recipe is absolutely wonderful! I made this for dinner last night and it was just delicious. Thanks for such a great recipe!!

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about 3 years ago Rulla

This is definitely one of my favorite Palestinian dishes. My mom makes it all the time.

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about 3 years ago Rulla

Glad so many people are enjoying a taste of Palestine :-)

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about 3 years ago eatinwitheddie

another must make from 52!! a fav for those special dinner parties.expect plenty of praise from your guests. Try organic yogurt from your local Indian market instead of the Greek.

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about 3 years ago bottomupfood

We have made this dish twice and loved it. My mother, who is picky, wasn't a fan of the yogurt dressing. She's just wrong.

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about 3 years ago bella s.f.

I was so looking forward to making this recipe. I had asked for recommendations for something to serve with Mrs. Wheelbarrow's Merguez Sausage and burntofferings suggested this. (Thank you, thank you, thank you!) I read through the recipe and all of the comments, and while I chose this dish to make, I was worried that it would not live up to what I was expecting of it. My expectations had been set awfully high. This did disappoint. I give it my highest rating of "Four Thumbs Up" (I borrow my big toes when needed.) We ate through a huge pile last night, and I wanted more for dessert. I did exercise some self-control, and decided to save the rest for tonight. This recipe will be made again and again. I have written down many things that I want to serve this with. By the way, it is the perfect dish to serve along with Merguez Sausage. The rice, the lentils, the onions, and that amazing yogurt sauce along with the spices in the merguez. Oh my!

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about 3 years ago bella s.f.

OH, OH, OH... is there a way to correct/edit what one has written? It definitely should read... "This did NOT disappoint." Any help with this, anyone?

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about 3 years ago hayley

Yum, loved this! We dipped tortilla chips into the spicy yogurt and it was delicious.

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over 3 years ago Pamela's Kitchen

On the stove! Yogurt made with fresh mint plucked from the garden. Love mujadarah and really looking forward to it!

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over 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I made this again the other night, using brown masoor dal instead of Puy lentils. Amazing! The brown masoor have the same size and texture of the Puys, but a different (and very nice) flavor. I had leftovers for lunch yesterday and for breakfast today. Love this! ;o)

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over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I love this and consider its discovery one of the high points of my year. I'm making it next week with some black beluga lentils.

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about 3 years ago Rivka

So glad you enjoyed it!

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almost 3 years ago CharlieR

Hello: I have never heard of dal until now.
Can you buy the dal as is, or do you have to take the seeds out yourself.

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almost 3 years ago Rivka

Hey Charlie, dal are just lentils. You can by them dried quite inexpensively, and there are many different varieties available.

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over 3 years ago drkate

Terrific! Thank you--I made this for brunch today. Honestly, this is a recipe I would want to be remembered for. It's going into my regular rotation.
Thanks again!

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over 3 years ago Zereh

I just had to post to let you know how much we enjoyed this dish. It looks deceptively simple but the flavor is rich and complex. The yogurt sauce is deeeelish! =)

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over 3 years ago Tashie

after reading all the comments, i just had to go out and buy mint to make this. funny part is that the store was out of mint, but they had mint plants, so i bought a mint plant to make this dish. my 3 year old watched me make this dish at 8pm (for the next day) and declared that she wanted to try it right away since it looked so good. you have an awesome endorsement from my picky 3 year old!

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over 3 years ago amonahan

made this last night and there are no leftovers - had no idea i could make something that tasted like this so thank you for sharing this simple but really amazing recipe!

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over 3 years ago Burnt Offerings

Just made this to serve with pauljoseph's Tamater Chicken. How exquisite! It's very hard to believe there are no other seasonings than onions, rice and lentils in this dish. The yogurt makes it, but I can't think of anyone who wouldn't enjoy this. I will be adding this to my staple side dish rotations. I'm afraid I ate far too much of it - even when I was putting it into a container to put away for tomorrow, I couldn't help grabbing another few spoonfulls. So yummy.

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over 3 years ago pauljoseph

Burnt Offerings thank you

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over 3 years ago Aimless

Can't resist adding a note, now that I've made this. It was outstanding. Thank you so much Rivka, it's a recipe that I'll make regularly. "This is not food, this is inspiration" I wrote on the recipe. I've never had anything like it. Truly delicious and easy to eat. The yogurt is essential, is out of this world, and elevates the recipe into food for the soul. The only thing I'd like to introduce is an element of sweetness--small handful of dried cherries or other fruit, or just note to serve it with a side dish of chutney. As it was, I had it with some apple/onion chutney and they were very happy together. I made it on Friday, and now on Tuesday am already starting to crave again. Beautiful, delicious, easy, inexpensive, hugely nutritious, unusual, versatile, sturdy, and would travel well to a party and would please vegetarians. Has so much going for it.

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over 3 years ago Rivka

Wow, thanks Aimless -- such kind words! This definitely is the type of food I come back to time and time again, and I'm thrilled to have had the opportunity to share it.

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about 3 years ago Rivka

Aimless, as I'm reading your comment again, I'm realizing that the spot where I often ate this dish in Israel sometimes served it with a sort of Moroccan-spiced apricot chutney, providing just the note of sweetness you mention here. Will have to try that the next time I make it.

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over 3 years ago STEsker

I love that I everything in this recipe is right in my pantry. It's just about the yummiest "meatless Monday" dish I've ever made. My two-year old gobbles it up with gusto. And the leftovers are even better. Thank you!

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over 3 years ago cheese1227

Servied this to a woman who lived in Lebanon for five years. The mujaddara matched her food memory to a T, but the spiced yogurt blew her mind.

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over 3 years ago Aimless

I'm on my way to making this tonight, with two substitutions: I have some adorable tiny "beluga" lentils that I'm going to use. They are black and rounder and tinier than the Le Puy lentils. Also, I have so much basmati rice, and no jasmine, so think I'll use the basmati but maybe let a jasmine tea bag hang around in the rice water briefly. Made up the yogurt this morning and it has a lot to say! This looks so healthy and good.

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over 3 years ago fitsxarts

this is wonderful! i can't eat any beans and rice these days without resisting the temptation to add spinach and a fried egg - and this was still delicious!

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over 3 years ago pulcinella #1

Mujaddara is the recipe that got me hooked on food52.com. The photo and the ingredient list made my mouth water. I finally made it for the first time tonight, and it did not disappoint.
My vegetarian daughter, my beef lovin' husband, and my Italian taste buds all voted this recipe a keeper! There was only one problem, Rivkah...there wasn't any left over to "age" and eat later!!!

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over 3 years ago Ephany

I missed the oven part. Did you use the oven?

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over 3 years ago Ephany

Oh NM I got it

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over 3 years ago JudyH

I made this, followed the recipe closely and it was amazing! I highly recommend it.

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over 3 years ago Rivka

I'm so glad you liked it, JudyH!

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over 3 years ago HandRocksLadle

I made this on a Sunday afternoon and we had for an early dinner after it had been sitting for about 20 minutes. It was delicious! We packed up to take for lunch the next day...I don't think this dish could make it three days in our house!

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over 3 years ago Dr. Leslie

Fixed this for dinner tonight, along with Rivka's smothered cabbage. I doubled the mujaddara, and wish I had doubled the spiced yogurt and cabbage recipes also. Very well received by my family. These recipes are keepers!

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over 3 years ago Robin O'D

OK, so I made this for dinner tonight and it was GREAT! I actually cooked it at about 1:30 this afternoon and tossed the rice and the lentils into the pan in which I cooked the onions. Once combined, I put the covered Le Crueset pan into the turned off oven that had recently cooked the rice and left it there until dinner time when I put it in the oven on 200 degrees for about 45 minutes. Perfect! I also recommend making the yogurt mixture early too to let the spices mellow. Thanks Rivka for a new family favorite!

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over 3 years ago yummydoodah

oh my this looks absolutely divine!

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over 3 years ago Elycooks

This REALLY has to age overnight or more. I made it last night and thought "what's the big deal?" But today both the yogurt and the main dish were outstanding!

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over 3 years ago cheese1227

Rivka -- sign of success, my 9-year-old asked for leftovers in her lunch.

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over 3 years ago Rivka

Same happened to me. Dena said she wanted more, and she usually hates lentils. Love it.

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over 3 years ago shecans

I think you need to change the serves 4. We found it so good even as a side to some squash soup that it barely fed 3 - we all wanted more! Thanks!

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over 3 years ago Foodie_JD

I made this last night for dinner and even my meat eating husband liked it. Thanks for saving dinner!

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over 3 years ago Arunah

I know it's naughty, but I wouldn't mind adding some minced lamb sautéed with cumin and coriander and maybe roasted pine nuts... but of course, that would be a different dish altogether...

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over 3 years ago cheese1227

I plan to just serve it with a roast leg of lamb!

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over 3 years ago Arunah

Now, we're talking ! Excellent idea !

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over 3 years ago Midge

Love both of those ideas. I was thinking topping it with some grilled Merguez wouldn't be bad either.

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over 3 years ago Wally

I considered some additions as well, but wanted to be a purist when I made this for the first time last night. It turned out great - easy and delicious, but I'm going to think about those additions next time.

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over 3 years ago Arunah

On second thoughts, cubed, sautéed aubergines couldn't be bad either... with of course a handful of toasted pine nuts...

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over 3 years ago Madame Sel

I made this last night and it was delicious! I love lentils and besides soup was a little intimidated to make them. They came out PERFECTLY! I have to admit that I made the yogurt first and while waiting for the rest of the recipe to cook I couldn't stop dipping my finger into the yogurt! LOVE IT! So happy this was the winner, you deserve it!

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over 3 years ago Rivka

Thanks Madame Sel! So glad you liked it. FYI, it gets better after a couple days... :)

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over 3 years ago DianaP

I just made this today -- I had been wanting to make it ever since I first saw in on the site a few weeks ago. I love Middle Eastern flavors and this is absolutely delicious.....I made a few substitutions but it didn't hurt the recipe:

I used green lentils. I didn't have greek yogurt on hand so I used nonfat plain yogurt which I had placed in a coffee filter overnight so it would drain and have a thicker consistency. I also didn't have fresh mint so I substituted dried mint leaves and halved the amount. I also forgot to include the coriander -- but the yogurt was still delicious.

It was very simple to make - and really very quick. I will be eating this all week.

Thank you so much for the delicious recipe!

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over 3 years ago Rivka

Yes, this is definitely a recipe that lends itself to improvisation. So glad you enjoyed it!

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over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

P.S. I forgot to add how much I love this website! It is accessible, not fussy, always interesting, and when you drop into my mailbox on Sundays, it just makes my day! Thank you so very much!

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over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I'm culinary educator, and added this to our Grains week - before it had been chosen as the winner. Wow! I have students who had never had lentils before, and oh my, this was a beautiful way to introduce them. Midge, we doubled the spicy yogurt, too. Leftovers were wonderful reheated with a bit of stock. The leftover leftovers we gently stirred into some room temp cream cheese lightened with some more of the spicy yogurt (we added some capers for an interesting layer of flavor), and served it on grilled sourdough with crisp romaine and some thinly sliced red onions. Heavenly all the way around. This will certainly stay in the curriculum. Congratulations and thank you, Rivka!

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over 3 years ago mbel

I made mine in a dutch oven and let it sit for a few hours before serving to let it meld a bit. When I went to reheat it on the stovetop I forgot about it for long enough for it to form a nice crust lining the pot. It had a nice bibimbop-like quality to it. Very delicious!

p.s. this is the recipe that inspired me to register on food52!

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over 3 years ago Midge

My husband and I nearly polished the whole bowl for dinner last night (glad I doubled the spiced yogurt). I'm so impressed at how a handful of simple ingredients can meld into something so fabulous. It's going in the repertoire for sure.

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over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Thanks for the suggestion to double the spiced yogurt!

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over 3 years ago simplyrenee

great leftovers....even after several days. thank you for a wonderful recipe!

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over 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Made this last night. Really like how the flavor of the lentils remains somewhat distinct when cooked separately and folded in with the other ingredients at the last minute. I used a Vietnamese cinnamon, which seemed a bit strong relative to the other spices, so next time I'll use much less. I bet this would be great with za'atar in the yogurt instead of the other dry spices, so I plan to try that soon. Such a great recipe!! And so deserving of a place in Book 2. ;o)

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over 3 years ago Rivka

Thanks AntoniaJames! Glad you liked it. I'm actually working on a piece about za'atar right now, and the exact same thought crossed my mind...

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over 3 years ago Margy@hidethecheese

Woo hoo! Congratulations, Rivka.

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over 3 years ago gigiaxline

Congratulations! I went out and got lentils [never had them] right away after I saw this video. I will be making it tomorrow. Can't wait...

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over 3 years ago Kitchen Butterfly

Congrats Rivka. Awesome......may smooth my return to lentil eating.

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over 3 years ago TasteFood

Congratulations, Rivka - this is on the menu this weekend!

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over 3 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

You are such a superstar, Rivka! Congratulations. Dennis adores this recipe and I can see I'll be making it for decades to come.

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over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Hooray!

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over 3 years ago Susan B.

I made this last night and it was amazing! I didn't have mint or greek yogurt for the sauce so I used nonfat regular plain yogurt and next time (yes, next time) I will have to double the sauce because everyone loved it and kept putting on more and more. Both the rice and the sauce were really good! Thanks for the recipe, and congrats, Rivka!

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over 3 years ago lapadia

Congratulations, Rivka!

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over 3 years ago Rivka

Thanks everyone! So glad you all liked the recipe and I'm thrilled that it'll be included in Food52 Cookbook Round 2!

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over 3 years ago lastnightsdinner

Whoo hoo! Congrats, Rivka!

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over 3 years ago Kayb

Congrats on the win! It's well-deserved; these are absolutely the best lentils I ever ate in my life!

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over 3 years ago Midge

Congrats!

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over 3 years ago onetribegourmet

Congratulations Rivka! I knew you were going to win! :)

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over 3 years ago Table9

Congrats on the win!

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over 3 years ago Sagegreen

Yay, Rivka! Congratulations.

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over 3 years ago cheese1227

Yeah Rivka!!! Making this this weekend with some Tandoori (style, I don't have an actual Tandoor afterall) chicken.

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over 3 years ago safenervine

Congratulations! Well-deserved.

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Congratulations, Rivka!!!

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over 3 years ago gingerroot

Cong

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over 3 years ago gingerroot

Let's try that again...Congrats on your win, Rivka! Can't wait to make this.

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over 3 years ago TiggyBee

Congratulations, Rivka on your win, lovely recipe!! Can't wait to try this!

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over 3 years ago TiggyBee

Congratulations, Rivka on your win, lovely recipe!! Can't wait to try this!

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over 3 years ago STEsker

The flavors in this dish are absolutely amazing. We added all the onions at once too - we weren't disappointed. Since my husband needed a bit more for his dinner, I served the mujaddara with some roasted salmon. Lots of leftovers and we're excited to be snowed in and have this for lunch. Congratulations on being a finalist!

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over 3 years ago traveling.ania

I made it yesterday and suddenly my boyfriend is willing to confess his everlasting love more than ever. Mujaddara will be a regular on our menu. Thank you, Rivka!

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over 3 years ago Rivka

So glad to hear the bf likes it!

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over 3 years ago wanderash

i love this! i can't wait to make it! congrats on being a finalist!

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over 3 years ago YumMom

Made this last night with less onion but more rice and yogurt. Absolutely fabulous!!

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over 3 years ago melissav

Just finished whipping this up and it is delicious. I am going to serve it with a sauteed piece of skate wing, seasoned with the same spices used in the yogurt. I am certain it will be a hit! Thanks for the recipe.

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over 3 years ago Daphne

So delicious! Just made this and it's beckoning everyone at different times while they're running around doing weekend tasks and chores.I'd eat this breakfast, lunch and any time between!

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over 3 years ago Rivka

Thanks Daphne! So glad you like it. Doesn't it get better with time?

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over 3 years ago monkeymom

congrats to you Rivka! This looks great, can't wait to try it.

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over 3 years ago Rivka

Thanks monkeymom!

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over 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Congrats, Rivka! What a terrific recipe. I plan to make it this weekend. In fact, I'll use my first Meyers of the season to celebrate it. I truly cannot wait. ;o)

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over 3 years ago Rivka

A&M used Meyers in the video, and I have to believe they elevated the dish.

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over 3 years ago nasilemak

Will this recipe work if i were to switch the Puy lentils with Indian red lentils?

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over 3 years ago Rivka

In my experience, red lentils don't hold their shape -- they tend to cook into a mush (albeit a delicious mush). I'd try green lentils before red, as they are traditional and hold their shape better. Let us know if you do use red, though.

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over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

This looks really really nice, Rivka. Congrats on the EP and on being a finalist. Can't wait to make this. I've got everything 'cept some fresh mint!

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over 3 years ago Rivka

Thanks mrslarkin! If you don't have fresh, I bet dried mint would work in a lesser quantity -- if you try it, let me know.

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

So this is kind of a cheat, but here's what I did tonight: I got home from work at 8, starving. I had some pre-cooked lentils and cooked rice in my freezer. I took them out and microwaved them to defrost while I sauteed the onions. Meanwhile, I made the spiced yogurt (I didn't have mint in the house and I used lime juice... oh well). I stirred the lentils and rice together, topped them with the sauteed onions, and had a fabulous dinner in about 15 minutes. My husband smelled the onions sautéing and asked if I would share. Which I did--wasn't that nice of me? Except I got to eat all the yogurt because he doesn't like it. Great dinner, really easy, thank you so much for a fabulous recipe.

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over 3 years ago Rivka

Nice short-cut!

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over 3 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

What a delicious looking recipe, Rivka. I'm making it immediately - and a lot of it - I've got a busy week ahead and it looks like the perfect food to have in the 'fridge. Congratulations!

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over 3 years ago Rivka

Thanks Cathy! Hope you enjoy it.

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over 3 years ago TXDjinn

Hi Rivka, I grew up eating m'jadra in Lebanon and really like your take on it. I personally loathe lentils - I know, "what? and you call yourself Lebanese?" - but m'jadra and sour lentil dumpling soup are the only ways I'll eat them.

And you're absolutely right about letting it wait a few days. My Grandmother always cooked for 3 days in advance and we usually didn't eat anything made that day.

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over 3 years ago bonnie59

I've been eating this dish for lunch all week and I just love it! My co-workers were wondering what was in my lunch and I gave them all a taste....yummmy!

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over 3 years ago safenervine

Congratulations. I can't wait to try this!

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over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Congrats, Rivka, I will definitely be trying this dish!

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over 3 years ago TasteFood

Lovely recipe, Rivka. I could eat a bowl right now. Congratulations!

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over 3 years ago Rivka

thanks!

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over 3 years ago lastnightsdinner

My husband has made a version of this from an old vegetarian cookbook he got in college, but this looks way better - congrats and can't wait to try it!

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over 3 years ago Rivka

Admittedly, I've had lots of ehh mujaddara -- hope this one's better!

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over 3 years ago Midge

Delicious! Congrats Rivka.

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over 3 years ago gingerroot

Mmmm...I bet this tastes amazing. Congrats on being a finalist! I will be trying this soon.

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over 3 years ago allie

Is the recipe updated to fix the salt issue? I couldn't quite figure it out. Is it 1/2 tsp in the lentil water and 1/2 tsp in the rice and that's it?

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over 3 years ago Rivka

Allie, I used 1/2 tsp in each for a total of 1 tsp.

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over 3 years ago allie

Thank you -- I love the dish and the use of french lentils.

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over 3 years ago lapadia

Congratulations & good luck, Rivka!

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over 3 years ago Rivka

Thanks, lapadia!

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over 3 years ago kulsum Kunwa

I recently learned about Mujaddara while I posted a recipe for crispy brown onions and have been meaning to try it forever. This sure looks the recipe to try!

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over 3 years ago Rivka

Crispy brown onions deserve their own corner of heaven, don't they?

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Congratulations on being a finalist! (Called it!) My ONLY disappointment was that I was hoping to be able to test this for editors' pick! I'm looking forward to making it soon!

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over 3 years ago Rivka

Aww thanks drbabs! You should totally make it anyway -- hope you enjoy it.

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over 3 years ago vegetarianirvana

Congratulations, the spiced yogurt is a nice touch.

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over 3 years ago nannydeb

Another great recipe! Congratulations!

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over 3 years ago Rivka

Thanks, nannydeb!

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over 3 years ago onetribegourmet

Love your recipe and I love Mujaddara! Congrats & Good Luck! :)

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over 3 years ago Rivka

Thanks onetribegourmet! Crossing my fingers.

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over 3 years ago fortheloveofyum

just saw this recipe and I love Mujaddara. It reminds me of khichri (basmati rice and lentils).

i love your spiced yogurt as well. really nice and fresh flavors.

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Love.

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over 3 years ago Rivka

Thanks drbabs! I do too. This was lunch yesterday and mighty tasty.

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over 3 years ago healthierkitchen

the yogurt sounds like a great addition!

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over 3 years ago healthierkitchen

Congrats - I had already saved this to make soon! I think the yogurt sauce will be something we use with lots of dishes.

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over 3 years ago Rivka

I forgot a key step in this recipe! Add 1/2 teaspoon salt to the rice. This is very important! And note, the total amount of salt for the mujaddara should be 1 tsp, not 1 1/2 tsps. apologies!

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over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

This sounds awesome! Love the amount of caramelized onion.