Comments on: Mujadara (Lentils and Rice with Caramelized Onions)

By: Nancy Kelly

Nancy Kelly — Mon, 22 Jun 2026 03:09:50 +0000

Your Mujadra is fantastic!! Your instructions are clear and thoughtful. I feel I can’t fail with your recipes.

By: Roberta Bottelli

Roberta Bottelli — Fri, 05 Jun 2026 05:15:31 +0000

This is delicious!! I’ve made this multiple times, and every time it’s irresistible. One comment, the onions always take a LONG time to caramelize, but are eventually perfect, crispy or not.

By: Cookie and Kate

Cookie and Kate — Sun, 31 May 2026 20:05:30 +0000

In reply to Kathryn Tracy. Hi Kathryn, yes I think yogurt-dill-mint sauce would complement this nicely.

By: Kathryn Tracy

Kathryn Tracy — Fri, 29 May 2026 21:05:00 +0000

Hi Kate,
Would the Yogurt Dill-mint sauce work with this. The 2 above probably won’t work for us, but I am dying to make this recipe!

Thanks!

By: Jeanette L.

Jeanette L. — Mon, 04 May 2026 20:12:00 +0000

This recipe came out beautifully, just as described! Perfect for meatless Mondays! I did let my lentils and rice cook until all the liquid was gone, which took about 15-20 more minutes than the recipe said. Delicious and nutritious!

By: Cookie and Kate

Cookie and Kate — Tue, 28 Apr 2026 02:25:39 +0000

In reply to Linda. Hi Linda, I recommend the recipe as written.

By: Cookie and Kate

Cookie and Kate — Tue, 28 Apr 2026 02:06:32 +0000

In reply to Anne B-A. Hi Anne, those sauces sounds like amazing additions! Thanks for sharing.

By: Anne B-A

Anne B-A — Mon, 27 Apr 2026 16:15:20 +0000

I love this recipe. I’ve made it twice now, pretty much exactly as written, and it has been a hit with the whole family. We served it with zhoug (amazing!) and cacik (a Turkish yogurt and cucumber dish) that is a family favorite. Not only does this Mujadara taste amazing, with the sauces, it makes a beautiful plate. Thank you for the recipe!

By: Linda

Linda — Sat, 25 Apr 2026 22:39:41 +0000

Does adding the salt so early cause any problems with the lentils cooking?

By: Ilhan

Ilhan — Thu, 05 Mar 2026 11:31:41 +0000

In the Turkish Cypriot way, my mother taught me, we caramelise the onions i lots of virgin olive oil on low heat. I now use brown rice and add various herbs and spices according to taste. Our secret is the amount of olive oil used which gives the dish a beautifully mild and tangy flavour. A lemony, Turkish style village yogurt, is a great accompaniment. I also like lots of Cayenne pepper sprinkled on top.