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    You are in: Home / Low-cholesterol / Mujadrah - Lentils and Rice Recipe
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    Mujadrah - Lentils and Rice

    Average Rating:

     22 Total Reviews

    Showing 1-20 of 22

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    • on April 10, 2012

      Yum! Came out great! I used a brown rice medley from Trader Joe's. I used approx. 1 tsp cayenne pepper, 2 tsp cumin and about 2 tablespoons lemon juice (give or take a half tbsp - I test tasted the broth as I went along). I did have to add another cup of water to it about 30 minutes into cooking. I also let it cook longer than stated, probably about an hour altogether to be sure all the liquid was soaked up. It was flavorful with a nice kick to it at the end of each bite!

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    • on September 14, 2010

      Delicious! Being a jazz singer, I felt free to improvise a bit--subbing lime juice; cooking in veg stock; seasoning also with cinammon; fresh mint and cilantro; and topping with fresh chopped mint, cilantro and sunflower seeds for additional texture. It was YUMMY. ;)))

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    • on September 13, 2010

      Fabulously simple and delicious! My carnivore husband even liked it! I have a strange urge to add pineapple to it next time....

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    • on July 15, 2010

      This recipe is delicious! My husband and I really enjoyed it. It vaguely resembles dirty rice without the meat. We added some Slap Ya Mama seasoning to it for some extra kick. We did have to add another 15 minutes or so to the cook time or the rice would have been crunchy. We will eventually try adding some figs or seafood for a new twist. Very simple, easy to follow recipe!

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    • on April 14, 2010

      I enjoy this recipe , but theres a few changes I will make next time. Maybe add some garlic and cook it another 30min, Im used to it being mushy where i get it from, maybe from being on the line all day I dont know but thats how I like it, thanks for this, nice basic recipe for sure

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    • on February 27, 2010

      This was good. I would have liked a little more guidance on the quantities of lemon juice and cumin, but I think I did alright. I ended up using the juice from 1 lemon and about 2-3 tsp. of cumin. I also used about 1/4 tsp. of cayenne. For some reason this took way longer than 45 minutes to cook. But, it turned out ok. Thanks!

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    • on February 25, 2010

      Although this had good flavor, I was expecting something a little different. We love to get mujadra at a middle eastern restaurant and it is alot drier than this turned out to be. Maybe they cook the rice seperately from the lentils?

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    • on December 06, 2009

      I cooked this in hopes of impressing my Lebanese boater hunny bunny. What a mistake, I should have known by now he is impossible to please. According to him,they would never serve something like this in Lebanon, and non-Arab girls have no business attempting it. Did he say this to be the hateful person he naturally is or is this an overly americanized version of the dish? I don't know. Probably the first. I thought this dish was awesome. I shared it with several people who loved it. I put the leftovers in a wrap with some wheatberries. that was also pretty awesome.

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    • on October 26, 2009

      This was delicious. I did not have brown rice so I used normal parboiled rice instead, it came out great. Thanks a lot!

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    • on June 08, 2009

      Comfort food at its best. The lemon juice gives this dish a nice tang. Thank you.

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    • on May 29, 2009

      Oh my!! This was absolutely fabulous. Easy to make and I always have these ingredients on hand. I will be making this time and time again. Thank you for posting!

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    • on February 25, 2009

      Flat out delicious! This is going to be one of my staple recipes. Thank you!

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    • on February 08, 2009

      Wow, I loved it, and so easy to make. I love cumin so I used lots of this, and lots of lemon. Great. Thanks for a super, healthy economical one dish meal.

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    • on February 08, 2009

      This recipe is wonderfully flexible. We make it all the time. The poster who said it was bland didn't bother to try and season it properly. If you add the cumin and peppers, it can taste really good, and if you don't taste them after adding them, then maybe its worth getting new fresh spices.

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    • on February 08, 2009

      VERY BLAND - there was absolutely no flavor and we had to throw it away.

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    • on February 29, 2008

      This was great! We followed the recipe to the letter except for also adding a spoonful of panang curry paste, which gave it a wonderful subtle flavor kick. We ate it with warm corn tortillas. Excellent!

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    • on December 06, 2007

      Excellent way to spice up lentils and make an every day meal special. DH love it too. Thanks!

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    • on December 02, 2007

      I enjoyed this dish growing up. Thanks for including it with brown rice, I have been making it without a recipe for about a year now and this one is delicious!! I prefer going a little heavier on the lentils and using 4 cups of water because I stir it lot (water evaporates).

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    • on July 14, 2006

      Not bad. Could have used more seasonings. I will try it again and experiment with it a bit more.

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    • on June 20, 2006

      Loved this recipe. I'ts greate with baked chicken. I used Swanson's vegetable broth for liquid and When I sauteed the onions (the sweet variety) I also added sliced carrots and chopped green bell peppers. It turned out great. My 1.5 year old daughter loves it. Very easy to make.

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    Nutritional Facts for Mujadrah - Lentils and Rice

    Serving Size: 1 (180 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 206.6
     
    Calories from Fat 31
    15%
    Total Fat 3.5 g
    5%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 7.1 mg
    0%
    Total Carbohydrate 35.5 g
    11%
    Dietary Fiber 8.7 g
    34%
    Sugars 2.1 g
    8%
    Protein 8.4 g
    16%
    Detailed Nutrition Values About Nutrition Info

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