Lebanese Lentils, Rice and Caramelized Onions (Mujadara)

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Great flavor once I got past the heat. We used 1/4 cup oil and 1/4 teaspoon ground red pepper. All other measurements were followed. The heat was too intense for me. I will leave out the red pepper next time. Easy to make and flavor was good. The yogurt tamed it down a bit but still too spicy for me.

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I love this recipe! The greek yogurt is a must in our house.

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Yum! I accidentally went light on the onions though :(

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Incredible. Again that mix of flavors, cinnamon and the hot cayenne. That is just one word, like the rest of Aarty's recipes: incredible. Thanks Aarty

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This is an EXCELLENT recipe -- how I LOVE Arabic/Mediterranean food! This is quite filling on its own and as a side dish even better! I miss Aarti terribly, I use her recipes at least 3/4/mo. What happened to her, she is no longer on FoodNetwork? I for one loved Cinnamon w/savory dishes and use it all the time! But then again, I love the recipes from the Magreb countries which use this often, in particular Morocco! It's a matter of taste.

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This was okay but I am not a cinnamon person, I prefer to use it in baked goods instead of savory. But saying that I am sure a lot of people like it so I am giving this 4 stars. I did use green lentils (le prey. I find that these hold up better and do not get mushy. I also cook my lentils for 15 min and then add the rice and cook another 10 to 15 min. Comes out perfect. Lots of caramelized onions are the key to this dish.

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This was very tasty and spicy. I love it! I had no pine nuts nor yogurt. But still it was very good! The yogurt would more than likely cool down the spicyness of the red pepper.

I followed the recipe but used a large 1 1/2 white onions, (CHOPPED AND CARMELIZED FOR ABOUT 10 TO 15 MINUTES, and the same amount of jasmine rice as that is what I had on hand.

I agree with another poster that I think 1/2 cup of olive oil is almost way too much, but then again, the oil carries the spices and covers the lentils and the rice. Next time I will try with about 1/3 cup of olive oil instead.

When cooking the green lentils, I strained the lentils over my 2 cup measuring cup saving the hot water the lentils were cooked in and then added just enough water to make 3 cups liquid. Then put all the liquid in the large pan where everything went to cook for the almost 30 alloted minutes.

My lentils and rice DID NOT turn out mushy. Both held their forms and were tender.

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Delicious. I made this tonight but I doubled the rice, and toasted it separately in a nonstick pan, and I also used baby lentils, skipped the step with the browning of the rice b/c I already toasted the rice separately, and added the water,I only used about 2 1/2 cups of water and added the uncooked baby lentils... I let it bubble down for about 5 minutes uncovered, then I steamed it for about 30 minutes or so covered. It was perfect.

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The spices in this dish were just right. I know you shouldn't change a recipe the first time you try it, but I've been really trying to get more vegies into my diet. So I added thin sliced eggplant and red bell pepper in with the onions. Delicious!!

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Wonderful hearty flavors and it is even okay for the detox diet I'm on (UltraSimple Diet as long as I don't use the yogurt garnish. I paid attention to the comments about it being mushy and realized that must be true if you cook the lentils and then cook them for another half hour. Also white rice cooked a half hour? 20 minutes. I used brown rice and I soaked the lentils 3 hours first but didn't cook. I used a total of three cups of water for my half batch (which is a lot of food. I topped the dish with a few raw Oregon hazelnuts which was a nice addition.

The lentils got a bit mushy anyway so next time I will either not soak them, cook the rice a bit before adding them, or switch to green lentils. And frankly I would go for even more onions. They give amazing flavor. The recipe is very good but it lost a star because I had to rework it to get it correct.