Bean
Mujaddara with Spiced Yogurt
Popular on Food52
294 Reviews
Kirsten C.
September 27, 2023
Love this recipe and have made it many times. I like to add spinach, kale or Swiss chard to the onions at the end just until the greens are wilted. I've also grilled chicken with Curry seasoning and served the rice lentil dish as a side. Great flavors that get better the next day.
tshah
June 16, 2023
Mujaddara is not an Israeli dish. It's Iraqi. And if you experienced it in Israel at least credit Palestine.
ckphx
August 29, 2021
Made this tonight almost exactly as directed, (i just found it took the onions longer than stated here to really get to the point of the photo, nearing caramelization and a few crispy bits). Loved how the bumble base ingredients are brought to life with this delicious yogurt. Can't wait to have it again!
Regine
February 16, 2021
I made this today using my own (jasmine) white recipe though (less water and with oil). Dish is delicious. But for the yogurt, I prefer it plain or just with some salt.
[email protected]
April 16, 2020
Delicious! I did not bake the rice but then, I'm not afraid of making rice stovetop and it always comes out perfect. The dish is delightful and I love all the spices which thankfully I always have in my spice collection. The onions were divine. Thanks for sharing! I've passed this along to friends.
monacake
February 5, 2019
Perfect! Made it with brown Jasmine rice (on top of the stove - didn't use the oven) and ate it for lunch every day until it was gone. This will be a regular for me. Thank you so much for sharing.
charles
January 4, 2019
This was an interesting dish. While I wasn't a big fan of it, and probably will not make it again, it should be mentioned that I am difficult with lentil dishes. The entire time that we prepared it, we thought a lot of the flavors were strong. Strong on mint, strong on lemon, strong on onion, but at the end they melded well. I think for me this dish would be best as a side or compliment to others than as a main course as we had it. Put this with a platter (pita, naan, hummus, tzatziki sauce, etc.) or add a protein or curry dish, and I think it would be great with it.
Alice
September 6, 2016
Can I use Spanish pardina lentils instead? The only brown lentils I saw at the store were the pardina. Otherwise there were French green, and some green/marbled I now believe are puy, but just weren't labeled as such.
insecureepicure
September 6, 2016
I think you can use any brown lentil. I haven't made this in a while thanks for reminding me
NotTooSweet
April 29, 2016
Oops - my comment below mentioned pistachios by mistake. Obviously there are no nuts in this recipe (although they might be delightful). I also made a shaved asparagus salad from this site that has pistachios in it. I got the two recipe comments a bit confused. The salad was also delicious!
NotTooSweet
April 29, 2016
Just made this last night and needed to add to the chorus of YUM! Made it as directed in recipe and thought it was perfect even without any spiced yogurt. I can see how a variety of nuts and grains would work, but I really did love the sweet crunch of the pistachios and the combo of French lentils and jasmine rice. Thanks for a great recipe!
KM
January 26, 2016
I've made this many times. I fry some tofu and put it on top while the flavours meld at the end. Tonight's dish is in honour of the UN 2016 year of the pulses :).
Elinoar M.
January 1, 2016
It must be noted that the features is not an original. I think it was adapted Rivka's kitchen.
it is a middle eastern dish. Jews of Syria and Egypt used to add yogurt. Never with butter though.
Elinoar Moore - Israel
it is a middle eastern dish. Jews of Syria and Egypt used to add yogurt. Never with butter though.
Elinoar Moore - Israel
Sarina H.
December 31, 2015
I live in a house of carnivores and we enjoyed this dish very much with grilled sausages and sautéed bok choy. Next time, I'd like to try to make homemade naan with it--that would be the perfect addition.
Marie
May 12, 2015
Amazing! It seems so simple that it is unbelievable this is so appealing. I frequently eat the yogurt part by itself. It is delicious and no sugar!
Mamasays
March 22, 2015
This was an amazing dish. Simple with all the ingredients in the pantry ready to go. Thank you for sharing. I will be making this for a long time to come
Transcendancing
December 22, 2014
Wow, tried this for dinner tonight and am really delighted by it! So much delicious flavour from unassuming ingredients! I toasted 1/2 a cinnamon stick with my coriander and cumin seeds then ground them up and I think it added something to the spice yoghurt flavour. Will definitely make this again!
Patricia
November 26, 2014
Made a version of this yesterday where I skipped the yogurt (couldn't be bothered to go to the shop so worked with what I had at home) and incorporated the spices with the onions instead. Served with harissa chicken and raw onion (persian style) and died and went to food heaven. LOVE this rice dish!
sassygirl711
September 1, 2014
so yummy! i loved the browned vidalia onions
with the puy lentils and added vadouvan to the mix. can't wait for tomorrow's leftovers. :)
with the puy lentils and added vadouvan to the mix. can't wait for tomorrow's leftovers. :)
Sara S.
August 9, 2014
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!
Nadia
April 7, 2015
This levantine dish is called differently by each of the people of the Levant, so palestinians call above mujadarah and if not mistaken lebanese call it mudardarah and probably as you said another version mujadarah ...
Nicole
June 23, 2014
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!
helena
April 24, 2014
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.
Paula E.
March 30, 2014
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.
kasia S.
March 8, 2014
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!
I love leftovers, I serve them warm with a sunny side up fried egg on top, runny yolk is perfect with this!
KelseyB
February 26, 2014
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.
zeldie
February 10, 2014
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.
kasia S.
March 8, 2014
Sounds delicious, I'm going to use wheatberries or farro ( always have both in cupboard) next time instead of rice for extra nutty chew.
Nancy
February 10, 2014
I would definitely have naan or pita bread with it. A salad is nice, too, or a green vegetable. Green beans, brussel sprouts.
Barbara
February 10, 2014
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 -
Weiwen N.
February 10, 2014
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.
And yes, just double everything.
emcsull
February 6, 2014
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.
Weiwen N.
February 6, 2014
Basmati is what I would normally use for mujaddara, not jasmine. I do intend to try this one with jasmine rice, though.
hana
February 6, 2014
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.
hana
February 6, 2014
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.
Rivka
February 6, 2014
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.
andrea.muraskin
February 2, 2014
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.
Nancy
January 28, 2014
My husband orders this dish every time we go to Aladdin's in West Chester, Ohio. I'm so happy to have the recipe!
insecureepicure
January 19, 2014
This is one of the most comforting dishes. It is a favorite vegetarian meal
zeldie
January 6, 2014
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.
Carolina
December 7, 2013
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.
kvass2
November 20, 2013
I suggest Lucied purchase a copy of Yotam Ottolenghi's wonderful cookbook "Jerusalem". He fully explains the middle eastern cooking.
HungryGypsy
November 20, 2013
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?
Rivka
November 20, 2013
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.
Lorene S.
January 14, 2014
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.
Jen
November 1, 2013
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.
Weiwen N.
October 12, 2013
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.
Mona
October 6, 2013
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!
Regine
September 30, 2013
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.
luvcookbooks
September 29, 2013
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!
WasteNada
September 26, 2013
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.
Regine
August 19, 2013
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."
Regine
August 19, 2013
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.
george
October 1, 2013
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.
Misguided comments, indecent,anti jew WOW.Slow down honey and go read a book or two and then come back and debate the issue.
cookease
August 16, 2013
George's comment is inappropriate for this space...another place would be ok..but NOT here!
george
August 16, 2013
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.
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.
Rivka
August 16, 2013
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.
george
October 1, 2013
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.
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.
Dima H.
June 13, 2013
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.blogspot.com/2013/06/lentils-and-bulgur-pilaf-mujaddara.html
http://procrastinatorcook.blogspot.com/2013/06/lentils-and-bulgur-pilaf-mujaddara.html
Dima H.
June 25, 2013
I just moved my blog to http://procrastinatorcook.wordpress.com/2013/06/13/lentils-and-bulgur-pilaf-mujaddara/ Sorry for the inconvenience that might have caused!
kvass2
May 21, 2013
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.
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.
hana
May 21, 2013
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.
Amanda D.
March 29, 2013
A few more amazing recipes like this one in my arsenal, and there will be NO protesting meatless dinners in our house. =)
fur8elise
March 27, 2013
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!
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!
Jessie G.
March 11, 2013
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 ....
Jaimie M.
June 20, 2013
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.
feralcow
February 24, 2013
why does the recipe call for pre heating the oven? I can't see where you use the oven.
drkate
February 24, 2013
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,"
girlwiththegreenhair
February 22, 2013
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!
Maureen A.
February 21, 2013
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!
lulwa
February 20, 2013
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.
cathrina
February 20, 2013
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.
jeanmarieok
February 19, 2013
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....
SunnyIowa
February 3, 2013
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!
Regine
January 27, 2013
Kvass2, a dollop of creme fraiche or sour cream sounds better than the yogurt. May try the dill. Thanks.
Danna
January 27, 2013
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.
kvass2
January 26, 2013
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.
of the best.
Regine
January 26, 2013
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.
Jessica P.
January 3, 2013
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.
sophiea
October 31, 2012
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!
Foodiewithalife
October 10, 2012
Warming spices, hearty grains and filling lentils. YES PLEASE!
Christina
www.foodiewithalife.com
Christina
www.foodiewithalife.com
cookease
October 6, 2012
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
rachel W.
September 28, 2012
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!
eternalgradstudent
September 10, 2012
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!!!
Jeeves06
September 3, 2012
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?
Lost_in_NYC
August 7, 2012
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!
Rivka
August 7, 2012
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/17991_lentil_cakes_tikka_masala I've made it, and it's really fantastic. Let me know if any other ideas come to mind.
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/17991_lentil_cakes_tikka_masala I've made it, and it's really fantastic. Let me know if any other ideas come to mind.
Lost_in_NYC
August 7, 2012
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!
Rivka
August 7, 2012
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.
Bell peppers wouldn't do it, I don't think. I'd go tomato instead.
oregon C.
June 22, 2012
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?
Rivka
June 22, 2012
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.
hardlikearmour
June 22, 2012
Check out sasha's global table adventure: http://globaltableadventure.com/2011/09/21/menu-kenya/
Hloper
May 15, 2012
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!
lahendrickson
May 8, 2012
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.
Skyblueskin
March 14, 2012
ummm i just made this and it is so gooooooood. def going into my monthly/staple routine. THANK YOU!!
Tippy C.
February 7, 2012
This mujaddara was terrific and I am adding it to the rotation at our house! Many thanks.
linenlady
February 5, 2012
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.
Randi
January 21, 2012
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.
sophia J.
January 17, 2012
The lentils turn out great, but the yogurt is overspiced. Halving the recommended amounts makes it just right!
Yooli
January 12, 2012
Delicious! My 3 year old approves and I'm excited see how much better it gets tomorrow.
Yooli
January 12, 2012
Delicious! My 3 year old approves and I'm excited see how much better it gets tomorrow.
Regine
January 12, 2012
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.
sheryf
January 10, 2012
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.
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.
sheryf
January 10, 2012
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.
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.
riv
January 9, 2012
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!
Regine
January 8, 2012
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!
bantryhill
January 8, 2012
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.
Regine
January 8, 2012
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
Savorykitchen
January 8, 2012
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.
Savorykitchen
January 8, 2012
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.
Rivka
January 8, 2012
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.
Owlie
January 6, 2012
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?
AntoniaJames
January 6, 2012
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)
bella S.
January 6, 2012
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.
bella S.
January 6, 2012
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.
Kitchen B.
January 6, 2012
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/
kvass2
January 4, 2012
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.
overnight and added it to the rice. I had tried it first without and the wild rice gave it a nice crunchy feel.
drbabs
January 4, 2012
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!
Rivka
January 4, 2012
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.
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.
ubs2007
December 17, 2011
Excellent! My 4.5 yr old foodie LOVED it as well! Thank you for sharing the recipe!
Herself
December 6, 2011
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....
shoesthatilike
November 14, 2011
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.
Niknud
November 5, 2011
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!
bella S.
October 10, 2011
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.
Rivka
October 10, 2011
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.
Scoff
October 10, 2011
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.
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.
Rivka
October 10, 2011
Scoff, I'm thrilled that mujaddara has made you de-lurk. Welcome, and thanks for trying (and loving) my recipe!
Scoff
October 10, 2011
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.
If anyone's still reading these before deciding whether or not to make it, DO. It's amazingly delicious.
mariyam.hussain
October 10, 2011
This looks great! Where is the restaurant in Israel? I am here for 6 months and would love to try it!
Rivka
October 10, 2011
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!
mariyam.hussain
October 10, 2011
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!
FrancesRen
September 20, 2011
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.
truegrits
September 5, 2011
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.
rebelchanteuse
August 16, 2011
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!!
eatinwitheddie
July 22, 2011
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.
bottomupfood
July 21, 2011
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.
bella S.
July 5, 2011
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!
bella S.
July 5, 2011
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?
hayley
June 11, 2011
Yum, loved this! We dipped tortilla chips into the spicy yogurt and it was delicious.
Pamela's K.
May 4, 2011
On the stove! Yogurt made with fresh mint plucked from the garden. Love mujadarah and really looking forward to it!
AntoniaJames
April 28, 2011
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)
boulangere
May 4, 2011
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.
CharlieR
August 24, 2011
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.
Can you buy the dal as is, or do you have to take the seeds out yourself.
Rivka
August 24, 2011
Hey Charlie, dal are just lentils. You can by them dried quite inexpensively, and there are many different varieties available.
drkate
April 28, 2011
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!
Thanks again!
Zereh
April 23, 2011
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! =)
Tashie
March 29, 2011
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!
amonahan
March 28, 2011
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!
Burnt O.
March 26, 2011
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.
Aimless
March 8, 2011
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.
Rivka
March 8, 2011
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.
Rivka
July 21, 2011
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.
STEsker
March 7, 2011
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!
cheese1227
March 5, 2011
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.
Aimless
March 4, 2011
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.
fitsxarts
March 2, 2011
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!
pulcinella #.
February 27, 2011
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!!!
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!!!
HandRocksLadle
February 20, 2011
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!
Dr. L.
February 12, 2011
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!
Robin O.
February 2, 2011
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!
Elycooks
January 21, 2011
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!
cheese1227
January 19, 2011
Rivka -- sign of success, my 9-year-old asked for leftovers in her lunch.
Rivka
January 19, 2011
Same happened to me. Dena said she wanted more, and she usually hates lentils. Love it.
shecans
January 18, 2011
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!
Foodie_JD
January 18, 2011
I made this last night for dinner and even my meat eating husband liked it. Thanks for saving dinner!
Arunah
January 17, 2011
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...
Midge
January 17, 2011
Love both of those ideas. I was thinking topping it with some grilled Merguez wouldn't be bad either.
Wally
January 18, 2011
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.
Arunah
January 18, 2011
On second thoughts, cubed, sautéed aubergines couldn't be bad either... with of course a handful of toasted pine nuts...
Madame S.
January 17, 2011
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!
Rivka
January 17, 2011
Thanks Madame Sel! So glad you liked it. FYI, it gets better after a couple days... :)
DianaP
January 16, 2011
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!
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!
Rivka
January 17, 2011
Yes, this is definitely a recipe that lends itself to improvisation. So glad you enjoyed it!
boulangere
January 16, 2011
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!
boulangere
January 16, 2011
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!
mbel
January 15, 2011
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!
p.s. this is the recipe that inspired me to register on food52!
Midge
January 15, 2011
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.
simplyrenee
January 13, 2011
great leftovers....even after several days. thank you for a wonderful recipe!
AntoniaJames
January 13, 2011
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)
Rivka
January 13, 2011
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...
gigiaxline
January 12, 2011
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...
MrsWheelbarrow
January 12, 2011
You are such a superstar, Rivka! Congratulations. Dennis adores this recipe and I can see I'll be making it for decades to come.
Susan B.
January 12, 2011
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!
Rivka
January 12, 2011
Thanks everyone! So glad you all liked the recipe and I'm thrilled that it'll be included in Food52 Cookbook Round 2!
Kayb
January 12, 2011
Congrats on the win! It's well-deserved; these are absolutely the best lentils I ever ate in my life!
cheese1227
January 12, 2011
Yeah Rivka!!! Making this this weekend with some Tandoori (style, I don't have an actual Tandoor afterall) chicken.
gingerroot
January 12, 2011
Cong
gingerroot
January 12, 2011
Let's try that again...Congrats on your win, Rivka! Can't wait to make this.
TiggyBee
January 12, 2011
Congratulations, Rivka on your win, lovely recipe!! Can't wait to try this!
TiggyBee
January 12, 2011
Congratulations, Rivka on your win, lovely recipe!! Can't wait to try this!
STEsker
January 12, 2011
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!
traveling.ania
January 11, 2011
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!
YumMom
January 9, 2011
Made this last night with less onion but more rice and yogurt. Absolutely fabulous!!
melissav
January 8, 2011
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.
Daphne
January 8, 2011
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!
AntoniaJames
January 7, 2011
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)
nasilemak
January 7, 2011
Will this recipe work if i were to switch the Puy lentils with Indian red lentils?
Rivka
January 7, 2011
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.
mrslarkin
January 6, 2011
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!
Rivka
January 7, 2011
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.
drbabs
January 6, 2011
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.
MrsWheelbarrow
January 6, 2011
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!
TXDjinn
January 6, 2011
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.
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.
bonnie59
January 6, 2011
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!
lastnightsdinner
January 6, 2011
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!
gingerroot
January 6, 2011
Mmmm...I bet this tastes amazing. Congrats on being a finalist! I will be trying this soon.
allie
January 6, 2011
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?
fortheloveofyum
January 4, 2011
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.
i love your spiced yogurt as well. really nice and fresh flavors.
healthierkitchen
January 4, 2011
the yogurt sounds like a great addition!
healthierkitchen
January 6, 2011
Congrats - I had already saved this to make soon! I think the yogurt sauce will be something we use with lots of dishes.
Rivka
December 31, 2010
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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