by Rivka
View
my 41 recipes »
A&M's Testing Notes:
Expand CollapseRivka's Notes:
Expand3/4 cups Puy lentils (aka French lentils, the tiny dark brown ones) Ask a question about this ingredient
1 teaspoon salt, divided Ask a question about this ingredient
1 cup jasmine rice Ask a question about this ingredient
2 tablespoons butter Ask a question about this ingredient
3 tablespoons olive oil Ask a question about this ingredient
6 cups onions (about 3 medium onions), halved and thinly sliced Ask a question about this ingredient
1/2 cup Greek yogurt Ask a question about this ingredient
1/2 teaspoon cinnamon Ask a question about this ingredient
1/2 teaspoon cumin (freshly ground, if possible) Ask a question about this ingredient
1/2 teaspoon coriander (freshly ground) Ask a question about this ingredient
1/2 teaspoon spicy paprika or aleppo pepper Ask a question about this ingredient
3 tablespoons chopped fresh mint Ask a question about this ingredient
Juice and zest of half a lemon Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
Preheat the oven to 400 degrees.
Ask a question about this stepPut lentils, 1/2 teaspoon salt, and 4 cups water in a large pot and bring to a boil. Reduce heat and simmer lentils until soft but not mushy, about 20 minutes. Drain lentils and set aside. Rinse pot.
Ask a question about this stepAdd rice, the remaining 1/2 teaspoon salt and 1 1/2 cups water to the pot, set over medium heat, and bring to a boil. When water begins to boil, cover pot, transfer to oven, and cook for 17 minutes (the tried-and-true Amanda Hesser method!) until perfectly cooked. Remove from oven, uncover, and fluff with a fork. Set aside.
Ask a question about this stepWhile rice cooks, set a wide, deep saute pan over medium-low heat and add butter and 2 tablespoons olive oil. When butter has mostly melted, add onions and toss to incorporate with butter and oil.
Ask a question about this stepAfter 5 minutes, onions will have softened slightly and started to release their liquid. Raise heat to medium and cook 10 to 12 minutes more, until onions are very soft and browned. Add water by the tablespoon if pan gets too dry or if onions start to stick. When onions are well browned, add last tablespoon of olive oil and raise heat to high. Cook another 3 to 4 minutes, until bottom layer of onions has charred and crisped; try not to stir too much, or onions won't crisp up.
Ask a question about this stepCombine rice, lentils, and most of the onions in large serving bowl and let sit for at least 15 minutes, to marry the flavors together. (Truth be told, this dish improves with age.) Taste, and add more onions if desired. Meanwhile, make the yogurt: mix all ingredients together in a small bowl. (Yes, it's really that simple.)
Ask a question about this stepIf mujaddara has cooled significantly, reheat in a low oven or even in the microwave for a couple minutes. To serve, plate a big scoop of mujaddara and top with a dollop of yogurt.
Ask a question about this stepI 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.
Love it. Reminds me of my grandmothers rice and lentils.
ummm i just made this and it is so gooooooood. def going into my monthly/staple routine. THANK YOU!!
I thought this was very good, but I found the yogurt to be gritty from the spices. Is there some way to avoid this?
Maybe make the yogurt sauce the night before to allow the spices to incorporate.
This was wonderful -- the yogurt really made it!
This mujaddara was terrific and I am adding it to the rotation at our house! Many thanks.
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.
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.
The lentils turn out great, but the yogurt is overspiced. Halving the recommended amounts makes it just right!
Delicious! My 3 year old approves and I'm excited see how much better it gets tomorrow.
Delicious! My 3 year old approves and I'm excited see how much better it gets tomorrow.
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.
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.
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.
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!
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!
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.
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
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.
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.
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.
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?
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)
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.
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.
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/
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.
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!
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.
Actually, i've never made chutney, but that is a great idea! Happy 2012!
Excellent! My 4.5 yr old foodie LOVED it as well! Thank you for sharing the recipe!
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....
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.
By distinction, to sustain methods to give sustain or aid.So it's understandable that supportable businesses guidance or help the current plus future good quality of peoples' lives.Several architects, building contractors, interior graphic designers, and others are likely to be asked make use of natural programs that secure and improve environment.And in lots of industries, specific designations be present for picking out these licensed companies.
Cleveland is probably the few metropolitan areas in Ohio that is certainly taking potent strides to manufacture a difference while in the U.AZINES.Delicious Lifestyle Magazine voted Cleveland as one of the top your five most spectacular cities while in the U.AZINES.for the following reason.But, according to your recent Ohio Overall wellness Report generated by The Promotion Insider, Ohio however has a lot of catching around do.Mindset is actually where it has to be in regard a great overall familiarity with sustainability, yet this is simply not translating more than enough into motion for both businesses and additionally consumers.
Although advantageous businesses speak for only half the normal commission of this company community, this is a fast-growing section of the marketplace.It really is expanding in the healthy pace and is particularly projected to attain $1 trillion year on year by 2020.Above 27 substantial U.AZINES.corporations, which includes Nike, Estee Lauder, 3M, and also Hewlett-Packard, accounting intended for over a billion dollars with the annual YOU.S.industry for report, pulp, and also packaging, have made a commitment to avoid selling programs or working with packaging constructed from old-growth woods, and to make sure you influence your suppliers to undertake the equal.
The safe economy is probably the five important LOHAS (Lifestyles of Health insurance and Sustainability) trading markets.It incorporates:
1.Choice transportation
a couple of.Green establishing and solutions
3.Alternative energy
some.Resource-efficient goods
5.Socially liable investing
6.Enviromentally friendly management
LOHAS can be a $230 thousand (and growing) OUGH.S.marketplace intended for goods and additionally services that interest consumers just who value overall health, the setting, social the law, personal progression and safe living.With this $230 thousand, $76.5 thousand is composed of sustainable country's economy.
Understanding entire sustainability is a very important factor, but going through something to take part in it is an additional.It's important that you use this data to inspire you on the way to action-to results change.The particular Sustainable Model Foundation about Seattle, California, puts them succinctly, "look wonderful, live perfectly and conduct good." Most of us recycle, a thing that may might seem commonplace, yet is definitely one action toward helping protect the earth.
From your business viewpoint, business owners is able to use this information to turn into sustainable and present a much better place for the people to function and live life.Companies may be sustainable sometimes through their own internal marketing and mail messages efforts.Through the use of electronic formats to produce collateral content and presentations on their internal plus external target demographic, they can certainly minimize waste matter.In improvement, professionally produced materials may be created upon recycled documents with herbal inks.Many corporations that benefit from catalogs to offer their products use print-on-demand to make sure you print exclusively necessary internet pages, and work with a searchable on the net catalog like their important catalog.Other companies, such seeing that Interface Decking Systems, offer users the ability to structure samples directly from them website plus return them within a prepaid bundle when these are finished.
Sustainability runs much further than the bodily environment.It entails the ethnical sphere at the same time.Many companies choose to be sustainable just by effecting interpersonal change.Sometimes it is as simple as possessing many groups to be effective together toward the same goal or perhaps effort that can impact the city.It will allow everyone to produce a difference.
Ben plus Jerry's is actually a well-known supplier that promotes many different causes, which includes rainforest safeguard, world calmness, and online community economic progression.The supplier established a good foundation which will donates a portion of it has the profits for you to charities around the globe.In improvement, ingredients for the ice cream are ordered from agencies that retain the services of homeless people today, recovering alcoholics, and also drug fans, as perfectly as through developing countries.
By building a commitment to make sure you honest together with accessible pr, a company is often sustainable.Many manufacturers have established toll-free numbers selling merchandise and interact to customer investigations.When staffed by way of courteous plus knowledgeable affiliates, these companies have the ability to fulfill its commitment so that you can being accessible together with the right information that will serve the shopper successfully utilize or safely get rid of a system.A company a novice to an space, or the one that has developed a modern solution to assist you to solve a strong environmental challenge, should think about an open-house policy to produce support and trust in the enterprise.Consumers plus communities must be given good reason to feel proud approximately companies.The originator of Figure Shop World did that when this girl opened its new Canadian head office in 1993.She built favorable hit by explaining to invited guests the fact that building was by far the most environmentally audio in Toronto.This kind of naturally raised sales and additionally created prospect loyalty.
Sustainability will simply be achieved by way of cohesive effort and hard work among those people, companies plus communities.By means of this cohesive attempt, companies of most sizes may well truly perform sustainable internet business and generate trust plus loyalty within both their employees as well as consumers the application serves.
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!
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.
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.
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.
Scoff, I'm thrilled that mujaddara has made you de-lurk. Welcome, and thanks for trying (and loving) my recipe!
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.
This looks great! Where is the restaurant in Israel? I am here for 6 months and would love to try it!
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!
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!
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.
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.
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!!
This is definitely one of my favorite Palestinian dishes. My mom makes it all the time.
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.
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.
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!
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?
Yum, loved this! We dipped tortilla chips into the spicy yogurt and it was delicious.
On the stove! Yogurt made with fresh mint plucked from the garden. Love mujadarah and really looking forward to it!
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)
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.
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.
Hey Charlie, dal are just lentils. You can by them dried quite inexpensively, and there are many different varieties available.
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!
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! =)
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!
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!
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.
Burnt Offerings thank you
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.
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.
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.
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!
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.
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.
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!
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!!!
I made this, followed the recipe closely and it was amazing! I highly recommend it.
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!
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!
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!
oh my this looks absolutely divine!
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!
Rivka -- sign of success, my 9-year-old asked for leftovers in her lunch.
Same happened to me. Dena said she wanted more, and she usually hates lentils. Love it.
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!
I made this last night for dinner and even my meat eating husband liked it. Thanks for saving dinner!
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...
I plan to just serve it with a roast leg of lamb!
Love both of those ideas. I was thinking topping it with some grilled Merguez wouldn't be bad either.
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.
On second thoughts, cubed, sautéed aubergines couldn't be bad either... with of course a handful of toasted pine nuts...
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!
Thanks Madame Sel! So glad you liked it. FYI, it gets better after a couple days... :)
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!
Yes, this is definitely a recipe that lends itself to improvisation. So glad you enjoyed it!
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!
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!
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!
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.
Thanks for the suggestion to double the spiced yogurt!
great leftovers....even after several days. thank you for a wonderful recipe!
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)
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...
Woo hoo! Congratulations, Rivka.
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...
Congrats Rivka. Awesome......may smooth my return to lentil eating.
You are such a superstar, Rivka! Congratulations. Dennis adores this recipe and I can see I'll be making it for decades to come.
Hooray!
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!
Thanks everyone! So glad you all liked the recipe and I'm thrilled that it'll be included in Food52 Cookbook Round 2!
Whoo hoo! Congrats, Rivka!
Congrats on the win! It's well-deserved; these are absolutely the best lentils I ever ate in my life!
Congratulations Rivka! I knew you were going to win! :)
Yeah Rivka!!! Making this this weekend with some Tandoori (style, I don't have an actual Tandoor afterall) chicken.
Congratulations! Well-deserved.
Cong
Let's try that again...Congrats on your win, Rivka! Can't wait to make this.
Congratulations, Rivka on your win, lovely recipe!! Can't wait to try this!
Congratulations, Rivka on your win, lovely recipe!! Can't wait to try this!
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!
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!
i love this! i can't wait to make it! congrats on being a finalist!
Made this last night with less onion but more rice and yogurt. Absolutely fabulous!!
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.
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!
Thanks Daphne! So glad you like it. Doesn't it get better with time?
congrats to you Rivka! This looks great, can't wait to try it.
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)
A&M used Meyers in the video, and I have to believe they elevated the dish.
Will this recipe work if i were to switch the Puy lentils with Indian red lentils?
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.
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!
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.
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.
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!
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.
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!
Congratulations. I can't wait to try this!
Congrats, Rivka, I will definitely be trying this dish!
Lovely recipe, Rivka. I could eat a bowl right now. Congratulations!
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!
Admittedly, I've had lots of ehh mujaddara -- hope this one's better!
Mmmm...I bet this tastes amazing. Congrats on being a finalist! I will be trying this soon.
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?
I recently learned about Mujaddara while I posted a recipe for crispy brown onions and have been meaning to try it forever. This sure looks the recipe to try!
Crispy brown onions deserve their own corner of heaven, don't they?
Congratulations on being a finalist! (Called it!) My ONLY disappointment was that I was hoping to be able to test this for editors' pick! I'm looking forward to making it soon!
Aww thanks drbabs! You should totally make it anyway -- hope you enjoy it.
Congratulations, the spiced yogurt is a nice touch.
Love your recipe and I love Mujaddara! Congrats & Good Luck! :)
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.
Thanks drbabs! I do too. This was lunch yesterday and mighty tasty.
the yogurt sounds like a great addition!
Congrats - I had already saved this to make soon! I think the yogurt sauce will be something we use with lots of dishes.
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!
This sounds awesome! Love the amount of caramelized onion.
How would I change the recipe to use either brown jasmine or brown long grain rice? Thank you.
Selmelier works at Meadow, a shop that specializes in salt.
photo 1 of 13
The main ingredients: French lentils, jasmine rice, butter, coriander, fresh mint, onion, lemon, yogurt, cinnamon, cumin and aleppo pepper.
photo 2 of 13
The lentils look like tiny little gems.
photo 3 of 13
Rivka has you simmer them in salted water just until tender -- about 20 minutes.
photo 4 of 13
When you need 6 cups of sliced onions, it's nice to have a friend.
photo 5 of 13
A butter lake.
photo 6 of 13
In go the onions to slowly caramelize.
photo 7 of 13
photo 8 of 13
The final step: add a last tablespoon of olive oil and crank the heat so some of the onions get really crispy and dark.
photo 9 of 13
The lentils don't swell that much when cooked -- they're almost as pretty this way!
photo 10 of 13
Amanda adds cooked jasmine rice to the lentils and onions.
photo 11 of 13
photo 12 of 13
The final touch: a dollop of spiced yogurt with mint and lemon.
photo 13 of 13
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!