Comments on: How to Make Authentic Middle Eastern Mujadara, a Vegan Medley of Rice, Lentils and Crispy Caramelized Onions

By: kseniaprints

kseniaprints — Thu, 12 Mar 2026 18:41:13 +0000

In reply to Melissa. I'm sorry, I honestly never tried doing that....

By: Melissa

Melissa — Sat, 21 Feb 2026 18:57:32 +0000

Hi - this recipe looks excellent! A definite one to make with my Moroccan chicken recipe. Just a quick question, though - do you know if this could be make in a rice cooker, all together? I recently got one and wondered if it would turn out quite as good as this looks. Thanks very much!

By: kseniaprints

kseniaprints — Tue, 04 Nov 2025 00:34:47 +0000

In reply to Kevin. It just means to mix the cooked rice and lentils together :) Everything is cooked in the same pot.

By: Kevin

Kevin — Mon, 03 Nov 2025 15:50:30 +0000

Hello Ksenia,
I read your recipe and sounds delicious but I am a little bit confused by your instructions.
In one of the steps you say to add the rice to the same pot as the lentils once they are cooked and then talk about cooking the rice but in the final stages you say to mix the lentils and rice together and I saw no instruction to remove the lentils.
If they are cooked in the same pot with out separating them they are already mixed together. Did I miss the part about removing the lentils or are am I misinterpreting the mixing of the rice and lentils instruction.
Regards
Kevin.

By: kseniaprints

kseniaprints — Tue, 14 Oct 2025 16:03:02 +0000

In reply to Andrew. This makes enough for 8-10 servings.

By: kseniaprints

kseniaprints — Thu, 02 Oct 2025 15:25:08 +0000

In reply to Transitioning to Plant-based Nutrition. The cinnamon really MAKES the dish!

By: Transitioning to Plant-based Nutrition

Transitioning to Plant-based Nutrition — Tue, 23 Sep 2025 03:59:39 +0000

Delicious. Thank you for the recipe. It is wonderful to know flavorful, plant-based, sweet dishes exist. I cooked it with brown lentils and without salt. I could not believe the sweet aroma and taste of the cinnamon, which provides a sweet flavor without sugar. 🙂

By: Andrew

Andrew — Tue, 16 Sep 2025 17:48:50 +0000

Can you give us some idea of how much this recipe makes? Number of servings? Thanks.

By: Ruth

Ruth — Sun, 10 Aug 2025 18:12:54 +0000

Pluses: Very economical - it makes a ton of food for very little outlay. Also one motivation to try it was that I had all the ingredients on hand except the cilantro. Also, the directions are excellent and I followed them exactly. The only change for me was to add a handful of raisins (but I googled to make sure it wouldn't change the authenticity of the dish.) The house smelled fabulous.

Downside - I found the dish to be somewhat dry - even with the yogurt and onion toppings. I put that down to the lentils. Also, 1/2 tsp of chili powder is pointless. If you want kick ramp that up quite a bit - or throw in red pepper flakes - more if you really like it. Less if you just want to make the rest of the spices dance. A mere 1/2 tsp gets lost.

Now - to betray my Irish and Scandinavian roots: Since I had a ton leftover, I'm using it for breakfast. DELICIOUS and energy making start to the day.

By: kseniaprints

kseniaprints — Wed, 30 Oct 2024 13:06:18 +0000

In reply to Janet Little. It's not too mushy, no! It's honestly just the right texture when using regular green lentils. If you're using split peas or red lentils, which tend to be split, they will cook much faster so you may want to nix the pre-cooking.

By: Janet Little

Janet Little — Fri, 25 Oct 2024 16:16:03 +0000

Hi Ksenia, if the lentils are already cooked, won’t they get mushy when added to the rice which cooks for another 20 minutes or so? Or is that the idea, since the rice will be firmer? Thank you for offering your recipes! I know they will be a godsend for people like me, struggling to prepare healthier meals and get off the SAD diet. I already love the ingredients and spices you use, so my tastebuds are already tingling. Thank you again. I look forward to your reply.

By: kseniaprints

kseniaprints — Tue, 12 Dec 2023 15:47:31 +0000

In reply to Kay. Oh that's so interesting! In the past, some people have said this isn't strong flavored enough for them... I'll add a note that it can be reduced.

By: Kay

Kay — Tue, 12 Dec 2023 15:44:22 +0000

good recipe! I however found the cumin to be a bit too much and really overpowered and tasted cumin-powdery. I used half and it was PERFECT. This was great!

By: Rebecca

Rebecca — Sun, 26 Nov 2023 23:21:18 +0000

I made this tonight exactly as written and served with labneh that I made with lemon and za’atar —it was AMAZING! Thank you for the well written and delicious recipe! It will now be on a steady rotation in our home.

By: Moop Brown

Moop Brown — Mon, 17 Jan 2022 07:57:50 +0000

This recipe looks really tasty and seems like a great source of protein. I love that it's vegan as well

By: Chenee Lewis

Chenee Lewis — Mon, 17 Jan 2022 06:22:28 +0000

This sounds so delicious and such a perfect vegetarian dish for a weeknight meal! I can't wait to try it!

By: Heidy

Heidy — Sun, 16 Jan 2022 14:40:21 +0000

I was so impressed with this recipe! Very good, and I was so happy that my friend whose mother makes it said it was better tasting than her. I sent her your recipe link. Have a great day.

By: sara lafountain

sara lafountain — Sun, 16 Jan 2022 14:02:53 +0000

We are getting a huge snowstorm here today so I am making a big pot of mujadara to keep me warm and full all week.

By: Natalie

Natalie — Sun, 16 Jan 2022 13:11:56 +0000

What an interesting and exotic dish. Looks amazing and the flavors are so unique and delicious. I have to give this recipe a try.

By: Nicole

Nicole — Sat, 15 Jan 2022 07:04:32 +0000

How can it be that I have every single ingredient for this recipe in my pantry and not yet made it till now? I've really been missing out. Those crispy onions...oh my goodness! I can't get enough. I mixed some Greek yogurt with cumin, tomatoes, cucumber and salt instead of Labaneh (since I didn't have any) and it was excellent.