6 Reviews

I was so very happy with the way these lentils turned out. Talk about simple and delicious comfort food!! They were very easy to make and the directions were spot on... couldn't have been easier! We didn't have it over salad as suggested but that's only because we were missing the green peppers and tomatoes. I will try it over salad next time and there will be a next time! Made for ZWT6 for fellow Zestie - Kathy.

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A Good Thing June 15, 2010

This is a wonderful way to fix lentils and rice. I used short grain brown rice and brown lentils. The water was reduced to 6 cups with the rice being added first. After the rice cooked for 15 minutes the rinsed lentils were then added and cooked an additional 30 minutes. The recipe was dressed up a bit with some fresh garlic. It was a little bland and the first night we topped it off with sriracha hot chili sauce which was okay. Leftovers were warmed and feta cheese crumbled over the top. The feta cheese added just the right flavor for us. Made for Aussie Swap.

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PaulaG May 25, 2012

Always enjoy lentils and rice so I was pretty sure this would be up my alley. It makes a nice easy side dish, although if I was eating it on it's own I'd add some garlic or spices. I really wasn't sure about using that much water to cook 2 cups of grain, so even though I used brown rice, I reduced the water down to 6 cups. It's still more soupy than a pilaf, but I'm sure it's meant to be that way and I was happy with how it turned out. I'll enjoy the leftovers with salad as recommended. Thanks for sharing LIG!

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magpie diner March 09, 2011

Wow, this makes a lot! I cut it to one serving and after dinner I have at least as much left as I had for dinner. It's also very tasty once you get the salt and pepper in (and a bit of garlic). Made as directed with but using brown rice. It was served along side a Moroccan carrot salad and baked fish for a delicious and healthy meal. *Edit* the following day: I used just over 1/2 of the leftover for a lunch salad today adding some Ras El Hanout. It made a very good hot side last night and a lovely salad (I warmed it just enough to take the refridgerator chill off) today :D

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Annacia March 08, 2011

Wonderful! This is a nice, simple dish that accompanies Mediterranean meals so well. I served with hummus, tzatziki, chicken souvlaki, and a Mediterranean three bean salad. Brilliant. Thanks for sharing! Veg*n Swap 32

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Starrynews March 06, 2011

Comfort food. I used small green lentils which I cooked longer in the beginning, white Basmati rice, and unrefined extra virgin olive oil. I cooked the lentils with the rice using the regular amount of water I generally use for making rice and bringing it to a boil then reducing the heat to low and covering until cooked. I stirred in the onions, sea salt and freshly ground pepper after. I also mixed Garlic Lettuce Salad in gradually while eating along with some Mast-O Musir - Persian Yogurt Dip With Shallots. Made for VIP of Veggie Swap 32 ~ March 2011.

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UmmBinat March 04, 2011
Mjadra - Lentils and Rice