Are you familiar with mujadara? It’s a beautiful dish layered with lentils and rice at the bottom, followed by caramelized onions (the more, the better), and hopefully a couple of creamy or spicy sauces on the side. It’s one of my favorite items to order at Middle Eastern restaurants, and this recipe tastes just like it.
Mujadara is served across the Middle East in various forms and goes by differing names, depending on where you are. It has many spelling variations: mujadarra, mujadarah, majadra, mejadra, moujadara, mudardara, and megadarra.
Mujadara is a seriously inexpensive vegetarian meal that would make a statement at your next get-together.
It’s also special diet-friendly, since it’s gluten free and easily vegan/dairy free (simply serve hummus or tahini sauce on the side instead of yogurt).
Lastly, mujadara is fun to make! Want to learn how?
I’ve been wanting to master this recipe for quite a while. When the March-April issue of Milk Street arrived in my mailbox with mujaddara on the cover, it seemed like a sign. I got really excited when I read that their recipe cooks both the rice and the lentils in the same pot—genius.
For my version, I started with Milk Street’s recipe and made several changes to suit my own preferences and make the recipe a little more nutritious. I substituted brown rice for the white rice, which was simple once I adjusted the cooking times. Brown rice makes this mujadarra recipe extra hearty and flavorful.
I also cooked my onions in extra-virgin olive oil instead of peanut oil, and it worked great. Finally, I added more fresh herbs to liven up the finished dish.
How to Cook Mujaddara
Here’s what you should know before you get started:
This mujaddara recipe is awesome because you can cook the rice and lentils in the same pot! The trick is to let the rice cook for about 10 minutes before adding the lentils. This easy cooking method is a game changer, and I’m sure you’ll see it again soon.
While the lentils and rice simmer, you’ll start caramelizing the onions. Whether you want soft caramelized onions (shown in photos) or more crispy caramelized onions (more traditional), your mujaddara will turn out great.
For softer onions, just reduce the heat to medium-low after 10 minutes at medium-high. For more crisp onions, leave the heat at medium-high the whole time and stir minimally, just every few minutes when the onions are starting to brown. With either method, cook until the onions are deeply caramelized and loaded with flavor. You can’t go wrong!
Once your components are done, spread them across a large serving platter. Serve with a bowl of yogurt on the side. Its creamy, rich texture and tangy flavor unites the pilaf and onions.
I also love serving my mujaddara with a fresh and spicy sauce, such as shatta (shown in photos) or zhoug. Those are both made with jalapeños and fresh herbs. Store-bought chili-garlic sauce is a good option, too. If you want a more mild flavor boost, try a handful of sliced cherry tomatoes.
Watch How to Make Mujadara
Important Notes & Tips
This recipe is designed for specific, easy-to-find varieties of rice and lentils.
If you choose a different variety, you will need to adjust the cooking times and method. The easiest workaround is to cook the lentils and rice separately until tender, drain well, then stir them together.
This recipe is written for brown basmati rice, not white rice, not quick-cooking rice. Any type of regular-cooking brown rice will theoretically work, but brown basmati rice is most traditional. If you want to use white basmati rice, you’ll find guidance in the recipe notes. Otherwise, you’ll want to cook your preferred variety of rice separately.
It is also designed for standard, uncooked brown or green lentils (not canned lentils or red/yellow/black beluga/French green lentils). Want to substitute canned lentils? You can—rinse and drain two cans of lentils and stir them into the cooked rice. Want to substitute another variety of lentil? Your best bet would be to cook it separately and stir it into the cooked rice. Here’s my guide to cooking lentils.
Wondering what to serve with your mujaddara? I’ve got you covered:
- Fattoush Salad, or a simple green salad topped with Fresh Mint Dressing
- Ultra Creamy Hummus, Baba Ganoush and/or Tahini Sauce
- Crispy Baked Falafel
- Mediterranean Tomato & Feta Dip
View all Mediterranean recipes here or read my guide to cooking lentils if you’re interested in incorporating more lentils in your diet.
Please let me know how your mujaddara turns out in the comments! I hope you absolutely love it.
Mujadara (Lentils and Rice with Caramelized Onions)
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 4 generous servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Middle Eastern
Mujadara is a classic Arabic recipe featuring cooked lentils and rice, caramelized onions, herbs and yogurt. It’s a delicious vegetarian main dish! This version calls for brown rice instead of white (if you want to use white, see recipe notes). Recipe yields 4 generous servings.
- 4 medium cloves garlic, smashed and peeled
- 2 bay leaves
- 1 tablespoon ground cumin
- 1 ¾ teaspoons fine sea salt, divided
- Freshly ground black pepper
- 5 cups water
- 1 cup brown* basmati rice (regular, not quick-cooking), rinsed and drained
- 1 cup regular brown or green lentils**, picked over for debris, rinsed and drained
- ⅓ cup extra-virgin olive oil
- 2 medium-to-large yellow onions, halved and thinly sliced
- ½ cup thinly sliced green onions (from 1 bunch), divided
- ½ cup chopped fresh cilantro or flat-leaf parsley, divided
- Plain whole-milk or Greek yogurt, for serving
- Spicy sauce, for serving (optional): shatta or zhoug or store-bought chili-garlic sauce or even sriracha
- In a large Dutch oven or soup pot, combine the garlic, bay leaves, cumin, 1 ½ teaspoons of the salt and about 20 twists of freshly ground black pepper. Add the water and bring the mixture to a boil over medium-high heat.
- Once boiling, stir in the rice and reduce the heat to medium. Cover and cook, stirring occasionally and adjusting the heat as necessary to maintain a controlled simmer, for 10 minutes.
- Stir in the lentils and let the mixture return to a simmer. Cover again, reduce the heat to medium-low, and cook until the liquid is absorbed and the rice and lentils are tender, about 20 to 23 minutes.
- Meanwhile, warm the olive oil in a large (12-inch) skillet over medium-high heat. When it’s warm enough that a slice of onion sizzles on contact, add the remaining onions. Stir to combine.
- Stir only every 3 minutes or so at first, then more often once the onions at the edges of the pan start browning. If the onions are browning before they have softened, dial down the heat to give them more time. Cook until the onions are deeply caramelized and starting to crisp at the edges, about 20 to 30 minutes. In the meantime, line a large plate or cutting board with a couple paper towels.
- Using a slotted spoon or fish spatula, transfer the onions to the lined plate and spread them evenly across. Sprinkle the remaining ¼ teaspoon salt over the onions. They’ll crisp up as they cool.
- When the lentils and rice are done cooking, drain off any excess water (if there is any) and return the mixture to the pot, off the heat. Lay a kitchen towel across the top of the pot to absorb steam, then cover the pot and let it rest for 10 minutes.
- Remove the lid, discard the bay leaves, and smash the garlic cloves against the side of the pan with a fork. Add about ¾ths of the green onions and cilantro, reserving the rest for garnish. Gently stir and fluff the rice with a fork. Season to taste with additional salt and pepper, if necessary.
- Transfer the rice and lentil mixture to a large serving platter or bowl. Top with the caramelized onions and the remaining green onions and cilantro. Serve hot, warm or at room temperature, with yogurt and spicy sauce (optional) on the side.
Recipe adapted from Milk Street.
*Brown rice notes: This recipe is specifically designed for regular (not quick-cooking) brown rice. Any variety of regular brown rice will theoretically work, though basmati is the most traditional choice. You can find brown basmati rice (Lundberg brand) at most well-stocked grocery stores, or you can buy it at Trader Joe’s (they sell both regular and quick-cooking brown basmati, so be sure to buy the regular).
*To make this recipe with white basmati rice instead: Cook the lentils in the boiling water first for about 10 minutes (until somewhat softened on the outside/still firm in the middle), then add the rice and cook until both lentils and rice are tender, about 25 minutes.
**Lentil notes: You want to use standard-issue uncooked brown or green lentils, not red or yellow lentils or fancy French green or black beluga lentils or canned lentils. Those all have different cooking times, which won’t work with these instructions. If you want to use a different type of lentil for this recipe, cook it in a separate pot from the rice, then stir them together before serving (canned lentils would simply need to be rinsed and drained before using).
Make it dairy free/vegan: This is easy! Replace the yogurt with something similarly creamy and tangy, like classic hummus or tahini sauce.
Prepare in advance: This recipe is a great candidate for making ahead. You could gently reheat the lentil and rice mixture and onions (reserve fresh herbs for the end), or just let it warm to room temperature.
This was delicious! I used black lentils and I did cook them separately. I also made it oil free. We layered everything and the flavor was outstanding. I served it with tahini lemon sauce, plain coconut milk yogurt, and Meyer lemon wedges. Thank you- we will be making this again.
Hi Kate, thanks for this recipe. We love Milk Street so were glad to know you’d riffed on their version. ;-) One issue, however— I tried doubling the recipe using your automatic conversion and I think the cook time and/or water may need a manual adjustment. After 23 min, there was still quite a bit of water left in my pot and the lentils were slightly undercooked. I removed the lid and simmered 8 min more, until the lentils were uniformly tender, but the dish was still pretty waterlogged. Maybe 8 C water would suffice? Or 35 min cook time?
Hi Lauren, I’m sorry you had issues! Per the instructions, you can always drain excess water if everything is cooked. Sometimes rice and beans can vary based on how fresh the are. I hope that helps next time!
I doubled the recipe last night too using about 9 cups water and also had too much water. After the first 20 minutes into cooking the rice/lentils I took the lid off and turned up the heat a bit to encourage the extra water to boil off. It definitely took more time than called for, but turned out well in the end.
For anyone else looking to double it I’d agree with your suggestion of starting with 8 cups water and a longer cook time, then add more water only if needed.
Lentils should be soaked for at least 15 – 30 minutes before cooking and since lentils take some time to cook, I always add both the rice and lentils at almost the same time. I fry the rice for 1 – 2 minutes (No Water, just oil at the bottom of the pot) and then put in the water and lentils — this is the way it is done here in the middle east.
I am just discovering this recipe. I am making it for my friend who is originally from Egypt. Do you have any other suggestions to make it more authentic?
Towards the end of cooking, I got so frustrated that I had dared try making lentils again. They’re always disappointing, bland, “healthy” tasting, and no way will my kids touch this. True, my dish looked nothing like these gorgeous pictures, but it tasted delicious! Next time I might add a third onion, they make the dish outstanding. This is definitely going on my regular rotation. Thank you Kate!
I made this for supper for my sisters. We had it with yogurt and the shatta sauce. Everyone loved it, I will definitely be making this again. Simple ingredients, my alterations: I used black beluga lentils, only 1 tsp salt, I heated my oil then added the spices & cooked for a minute or so then added the rice and stirred to coat & then added boiling water. I did cook the lentils separately. For the shatta I made a full recipe but only used 3 peppers, it was plenty hot for our tastes.
Thank you for sharing how you made this recipe, Janine! I appreciate your review.
Do you need to soak the lentils?
No need to soak!
I love your recipes so much, both in your book and on your blog! This recipe was another hit that I’m sure I’ll make again soon. I halved the salt for this recipe and served it with the linked shatta recipe as well as some Greek yogurt. Delicious!
Thank you, Ashely! I’m excited you are enjoying all of them.
I made it tonight. It was delicious! However, it took me 2 hours, not 1 hour, like you said. After I stirred in the sauce and yogurt, it was a mush, not photogenic. But delicious. I wonder if it was worth the time it took to make it. Sometimes.
Thank you for your review, Orval!
I made it again, as a simplified version. It was very good. The whole process really did just take about an hour. With experience, it will take less.
The simpler version: omitted the green onions, cilantro and the spicy sauce. I have Bay leaves, cumbled, so I couldn’t remove them later. I used regular long-grain brown rice. I don’t have a Dutch oven, so I used the pot we use for pasta.
Also, I cut the recipe in half; the original is for 5 servings. The correction I’ll make next time is the amount of water: it said to use 2.5 cups of water, but I ended up adding another 1/2 cup twice or three times. So I changed the attached version to 3.5 cups. The recipe said you could drain off any excess water if there is any.
The onions caramelized nicely! And really added a lot to the yummy. They have to be watched, especially at the end. I started removing portions as they got fully cooked. I served it with yogurt, a nice complement.
I’ve not been really crazy about brown or green lentils but this recipe changed my mind. It was easy to make, and just the right seasonings.
I don’t cook with oil so my onions didn’t get crispy, but with a dollop of homemade soy yogurt it didn’t matter. Just finished making my second batch this week. Great recipe, thanks!
I’m glad you tried it, Pamela! I appreciate your review.
This was delicious! I am not a great cook, but I followed your instructions and pulled it off! Impressed my hubby, who IS a great cook. We paired this with your Zhugg sauce. So many wonderful flavors! Thank you!
You’re welcome, Julie! I’m glad you loved it.
This was amazingly delicious!!! I loved it, hubby liked it and kids ate it–basically a miracle. Thanks for the recipe.
You’re welcome, Mia! I appreciate your review.
This was delicious! My kids have been into rice and beans lately, so this was a good variation. Plus I’m always a fan of one pot meals!
I’m so glad you loved it, Bethany! I appreciate your review.
this looks amazing. I’m going to make it tomorrow but since I’m allergic to garlic will add a bit of shallots in place….
What can I say!!! I have a vegetarian brother in law he’s gunna love me! This recipe is fabulous. Next time I will be doing more onions so yummy. I put it into my serving dish decorated it and then kept munching from the edges! I couldn’t leave it alone!!! I made shatta to have with it. I’m feeling very clever. Thank you for a wonderful recipe.
You’re welcome, Pamela! I’m excited you enjoyed it.
Simple, easy, healthy, and so good. Great cold weather fuel. I added a splash of white wine vinegar at the end to brighten it up.
Thank you for sharing, Kristen!
This was amazing! Thank you for another great recipe, Kate! Quick question: When using white basmati rice instead of brown, do I need to do step #7 (i.e. resting covered for 10 minutes)? I found that my white rice got *really* mushy after doing that step. But the dish still tasted great despite the texture not being perfect. Just checking for next time.
Hi Jan, This recipe wasn’t designed to use with white rice as it does have different cooking times and water requirements.
Oh no! My mujadara looks terrible! Gray mash (sigh) I used a wild rice mixture that has to be fully cooked (no instant stuff) but the whole thing just went into a gray mess. :(
Oh no! I’m sorry to hear that. I haven’t tried with a wile rice mixture, but I do know those can vary. I hope you try it again as written.
This is perfect comfy winter food! We also discovered it’s amazing as breakfast- we had soft tacos with mujadara, scrambled eggs, hot sauce, pickled veg (doubled C+K pickled onion brine using half red onions and half jalapeños), and zhoug (C+K recipe). I have breakfast for the week!
Thank you for sharing! I’m glad you made this into a breakfast option. I like your creativity!
I really really really wanted to like this recipe. I’ve made the NY Times One-Pot Mujadara recipe several times with white basmati rice, and I was super excited to try Mujadara with brown rice. Unfortunately, the proportions of this recipe seem to be off. There’s not enough spices or salt, and too much water. I know you mention that “any excess water can be drained off”, but that’s not really practical with you have 3 cups cooked rice plus 2 cups cooked lentils. I love Mujadara, but unfortunately this recipe was a miss for me.
Hi Erin, I’m sorry to hear you didn’t like this recipe. I appreciate your feedback.
I’m Lebanese and this dish was a staple growing up. I would never use a non lebanese cook for a lebanese dish, but all your recipes have been so delicious that I had to try!
(I’m always trying to get recipes off my mum, but its so difficult because she cooks from memory and never uses proper measurements!) This recipe was perfect :). We don’t often add spring onion and coriander but it was a lovely touch. I had it with greek yoghurt and fattoush on the side. Thank you
Thank you for sharing! I’m glad you enjoyed it. I appreciate your feedback, Maya.
Hi, I have a quick question. The recipe says crunch the garlics for put it in the pan on the first steps. At the end of the recipe it says remove the Bay leaf and smash the garlic. Could you explain this a bit more? Thank you!
Hi Ann! You want to smash the garlic. It will become soft as it cooks add flavor while the rice and lentils cook. Then you want to incorporate it at the end to the rest of the dish by smashing it and stirring it in. Does that helps?
I haven’t tried your recipe yet, but found it while searching for a version that tastes more like what I order at Aladdin’s Eatery than the recipe that I currently use. Now you need to include cooking instructions using an Instant Pot!
And if you ever mamage to replicate Jasmine’s Favorite – mainly the spices used – please share!!
Thanks so much for this excellent Mujadara recipe. I am so glad you made it with brown rice! It turned out delicious and I served it with plain yogurt and hummus as well as a salata (cut up tomatoes, cucumbers, red onion with oil and lemon dressing).
Made this last night. Served with it with falafels and tzatziki sauce. Easy recipe to follow. Purposely, I made the lentils al dente (I did not want a mushy mess) and the finished dish came out looking very close to the picture. Overall it was tasty, and as recommended it sure needs a sauce to go along with it.
Thank you for sharing, Mariana!
Came out perfect! So good Thank! Thank you for all the extra comments.
You’re welcome, Debbie!
might you have a link to this Zhugg sauce (recipe)?
Zhoug! (Spicy Cilantro Sauce) I hope you love it!
I liked all the info you gave about the recipe and how to accommodate changes and what to serve with it. I wish it had alot more seasoning/flavor; hopefully letting the leftovers sit in the refrigerator for a couple days will intensify the flavor.
Thanks for the recipe and effort.
Excellent. This is a keeper. Made exactly as written. Served with whole milk yogurt and Fattoush Salad on the side.
Sounds like a delicious combination, Carol!
Delicious! Followed exact recipe and this is as tasty as what we buy in our local Middle Eastern specialty stores. Excited that we’ll have plenty of leftovers. Served it with spicy harissa.
Thank you for sharing, Jenny! I’m happy it met expectations.
I like to soak my grains and legumes (to activate enzymes). Any thoughts on whether doing so would radically alter texture in this recipe? Many thanks for this recipe! It look divine! Can’t wait to try. :D
Hi Sadie, I can’t say for sure without trying it. You would likely need less liquid and adjust cooking time.
Delicious!! This is a recipe I’ll keep coming back to! I made this in a rice cooker, so the heat/water was a bit off and it came out a little softer than it should have (despite cutting the water to 3.5 cups). But the taste was so good. I served it with some lemon/garlic grilled Brussel sprouts and a baked pumpkin with yoghurt and zhoug. :-)
That’s great! Thank you for sharing, Cathryn. Sounds like a great combination.
LOVE this recipe! So delicious and flavourful. Yum!
Great to hear, Kristen! Thank you for your review.
We make this recipe probably every other week! My wife and I absolutely love it! I make a large batch, and then she takes it to work for lunch the rest of the week! Thanks for the recipe!!!
You’re welcome, Jeff! I’m happy she enjoyed it.
Made this exactly as printed. It was fabulous! An essential for me was Trader Joe’s Zhoug and yogurt. Will definitely make it again and again…
Wonderful to hear, Marie! I appreciate your review.
We adore this! We like mixing in the onions and using it as a filling for stuffed peppers by gently cooking the peppers, filling and serving with a dollop of plain Greek yogurt on top :)
That’s great to hear, Chana! I appreciate your review.
I believe this could be a recipe I’ve been looking for, for years. I buy Mediterranean food at a Greek food stand at market and have tried to make it at home, but it’s never the same. I also get a red tomato sauce of some kind they just put a couple tablespoons on top. They have a lot of good food I just can’t quite get the recipes close. Do you know of a “mustard spaghetti noodles? Angel hair pasta, mustard, maybe vinegar and tiny bit sugar, very basic recipe.Thank you!
Mary Jo Wiseburn
Thank you so much!! I wasn’t sure which spices would be right…your recipe is great!
I added bok choy
Thank you for sharing how you made it, Mary!
This is very simple but delicious and satisfying. The recipe works well just as written and I made a lemon-y tzatziki sauce on the side. Your recipes are delicious and have been helping me transition to a plant-based diet without missing animal proteins.
I’m glad you loved it, Cat! Thank you for your review.
Hi! Have you ever made this in the instant pot?
I haven’t, sorry!
Fantastic recipe. Tried it yesterday for lunch and it was a hit with the family. Given the ingredients at hand, i had to adapt it for canned lentils and white instant rice. Still came out great.
Great to hear, Harry! I appreciate your comment.
Delicious, and cooking rice and lentils in one pot is a great idea! I served it to vegan friends, so I accompanied it with a very simple side-dish of silken tofu, tahini, lemon juice, half a clove of crushed garlic and a dash of ground cumin, all whizzed together till smooth; plus a habanero and kiwifruit super-hot sauce for contrast, along with a green salad. I made the quantities and followed the times you specified and it was bang-on; I drained it into a colander just in case, but I need not have bothered.
This is one of my new favorite “comfort food” recipes! I make it exactly as directed, but use Tunisian Harissa as my “hot sauce”. I would eat this every day if I could. Thank you for giving me a healthy and delicious recipe to satisfy my cravings!
Thank you for sharing, Laura! I’m delighted you enjoy it.
This was delicious. I. Love the combination of lentils with brown rice. I used a lot less olive oil (on weight watchers) but it was still fabulous. I love the carmelized onions on top.
Great to hear, Paula!
very yummy, added bell peppers to the onions after they had mostly cooked down, and didn’t drain the onions and it was still great!
Great to hear, Paris! I appreciate your review.
Yum! Folded some sautéed broccoli, asparagus, mushroom and kale in at the end for extra veg and served with spicy roast cauliflower and tahini sauce. Will make again!
This is spectacular and very easy to make. I often make it without the onions (when I am in a rush) and serve with Greek yogurt. It makes a fantastic family meal and my toddler loves it.
I love to hear your toddler loves it too, Madison! Thank you for sharing.
This is an excellent recipe – my husband and I both eat meat but will cook vegan dishes on occasion, and we both absolutely loved this. It was our main dish for dinner but would be a great, rich side dish as well.
Thank you for you sharing, Jenny! I appreciate your review.
This recipe is THE BOMB! Fantastic flavor, easy to make and fancy enough for company. I will be putting this into my recipe rotation. Thanks so much for a great recipe!
I love to hear that, Sally! Thank you for your review.
Dear Khathyrne I love your recipes and this one is very familiar like Indian “Kichdri’, made with Basmati rice and Split Mung beans (my favorite beans in this dish) and if I like I add caramelized onions on top. I serve with melted homemade Ghee and “Fresh Yogurt Raita”.
Hi, this dish looks so yummy!! I was just wondering if I can make it with cal rose short grain rise?? Would it affect the texture of the rice and cooking time? Thanks!
Hi, This is best as instructed. If you try something different, please let me know!
So glad I came across this recipe! Cold rainy day today and this was perfect for dinner! Like several others I toasted my spices olive oil and coated the rice in the mixture for about a minute before adding the water. Rice and lentils turned out perfect. I did cook them about an additional 5 minutes. Served with cilantro, green onion, Greek yogurt, and some hummus. Will definitely make again!
Hooray! Thank you for your review.
We made this with brown lentils and white basmati because that’s all we had. It was good but I did buy brown basmati and green lentils to try it again!
Thank you for sharing, Tess! I appreciate your review.
I followed the directions & everything came out perfectly! Thank you for an easy weeknight vegetarian meal option!
Wonderful to hear, Susan! Thank you for your review.
Great recipe. My Mom always browned her onions in the pot and then added the rice and lentils. This gave a slightly smoky flavor.
Made for the first time tonight – trying to find recipes that are high in iron and omega 3 for my pregnancy. Delicious!!
That’s great to hear!
I made this tonight and overall is was very good. I would use less water, maybe 4 cups instead of 5 as it was too soft for us. I tasted it and thought it was using something so I added about 1/2 tsp of sumac and the same of allspice. I also added both parsley and cilantro. This recipe generously serves at least 6 people and I am not a stingy cook! We will have leftovers for a few days. For the next serving I will make one of the suggested sauces.
Great to hear, Astrid! I appreciate your review.
I made this for “Meatless Monday” tonight. I had everything on hand, lovely. This is an easy, if not necessary quick, dinner. I did cook rice and lentils separately to avoid either being mushy. I served with harissa, plain Greek yogurt, and the cuke, tomato, and red onion “salsa” mentioned in the comments. My partner went back for seconds! Yum
Soo good! I did add a bit of chicken bouillon to the boiling water for a bit of extra flavor, I cut back on the salt and I used jasmine brown rice. The rice and lentil texture were perfect! I will definitely be making this on a regular basis. Thanks!
You’re welcome, Julie!
This is incredibly good! I think it’s probably my favorite lentil recipe so far, and I feel like I’ve tried a lot! I didn’t have brown basmati rice so I followed the recipe notes for white basmati rice and it turned out great! I think I burnt the onions slightly but they still added incredible flavor! I made your tahini sauce and also added greek yogurt. Just so good! My 3yo and 7yo even liked it, which is rare that they just like rice and lentils! Will definitely be making this again.
I love to hear that, Felishia! I appreciate your review.
Fantastic recipe. I like lentils and stumbled across this recipe when looking for another way to cook them. This will definitely be added to my meal roster. Flavorful, cheap, healthy, and easy! The only change I made was to use regular long grain brown rice, since that is what I had on hand.
Great to hear, Paige! I appreciate your review.
Followed this recipe exactly and it was fabulous!! I was concerned because the cooking directions on the basmati rice and the lentils were a little different, but I cooked it all in one pot as the recipe called for and it worked beautifully. Served it with some pita bread on the side.
Wonderful to hear, Bonnie! I appreciate your review.
I cheated because it is all I had in the house and used Trader Joe’s brown rice and then packaged cooked lentils.
it was amazingly delicious.
Cant wait to try it the way it is supposed to be done!