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Rating: 4.62 stars
13 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

I was introduced to this Middle Eastern dish by one of my best friends, who is Palestinian. His mother made this once a week at her deli and after trying it once I had a standing order to save me a plate every week. This is so healthy and delicious, and it's so simple to make. After she retired and closed her deli I had to search through several recipes and make my adjustments to get it to my liking. It has become a staple in my home.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Fill a large pot with lightly salted water; add lentils and bring to a rolling boil. Cook until slightly tender, about 10 minutes. Add grated carrots; cook until slightly softened, about 10 minutes. Drain lentils and carrots.

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  • Heat olive oil in the same pot over medium heat; add onions and garlic. Cook and stir until onions wilt and become transparent, 5 to 7 minutes. Stir in lentils and carrots and reduce heat to medium-low. Add enough water to the pot to keep the lentil mixture from drying out.

  • Sprinkle cumin, cayenne, curry powder, salt, and pepper over lentils; stir until heated through and fragrant, about 5 minutes. Serve over rice.

Cook's Note:

Substitute cooked white rice for the brown rice if preferred.

Nutrition Facts

350 calories; protein 16g; carbohydrates 57.2g; fat 6.6g; sodium 22.5mg. Full Nutrition
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Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/13/2016
This is tasty. I made a few minor tweaks. I had a 16 oz bag of French lentils so adjusted volumes accordingly. I added the spices to the onions and cooked till fragrant and added the garlic after and only cooked till soft (I was afraid it would overcook if I added it with the onions). I used white basmati rice. I liked this very much. Next time I will saute the carrots with the onions as they were a little mushy for my taste. I used the water I cooked my lentils in to keep the mixture from drying out. In order to do this quickly I started my lentils and after 5 minutes I started the rice. After the first 10 minutes of cooking the lentils I started sauteeing the onions so when the lentils were done it was all ready to combine and then serve. Read More
(2)

Most helpful critical review

Rating: 3 stars
01/21/2019
I made it without the rice. It was good but I didn't care for the texture of the lentils. Read More
13 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/12/2016
This is tasty. I made a few minor tweaks. I had a 16 oz bag of French lentils so adjusted volumes accordingly. I added the spices to the onions and cooked till fragrant and added the garlic after and only cooked till soft (I was afraid it would overcook if I added it with the onions). I used white basmati rice. I liked this very much. Next time I will saute the carrots with the onions as they were a little mushy for my taste. I used the water I cooked my lentils in to keep the mixture from drying out. In order to do this quickly I started my lentils and after 5 minutes I started the rice. After the first 10 minutes of cooking the lentils I started sauteeing the onions so when the lentils were done it was all ready to combine and then serve. Read More
(2)
Rating: 5 stars
05/15/2019
Delicious and even easier and better with brown rice! I made this with brown basmati rice, which makes the cooking simpler because the brown rice cooks as long and at the same time as the lentils, and gives it more of a nutty flavour. Followed the advice of others: 1) fried up one diced onion until translucent, 2) added 1 cup brown lentils, 2 cups stock then 1 cup brown rice & 2 cups liquid, best with stock. Added 1 tsp cumin, garam masala and 1/2 t cinnamon for some spicy sweetness, 3) brought to a boil and simmered low for 40 minutes. No need for salt if there's some in the stock. Served it with fried onions, a yogurt raita with cucumber and mint, and sprinkled some fresh chopped cilantro and smoked paprika over it. Delicious! -- and better than any I've had at restaurants! Read More
(2)
Rating: 4 stars
08/02/2017
I cooked the onions, garlic for a few minutes and then added the spices in with them before I added the lentils and carrot mixture. Also, I didn't have any cayenne pepper so I just used ground black pepper and it still seemed like it was missing something. It needed something acidic so I added about a tablespoon of lemon juice to the mixture before serving and that's exactly what it needed! Much better! Read More
(1)
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Rating: 5 stars
07/29/2018
This was delicious! I made it just as the recipe stated, and then followed the advice of another reviewer and added a tablespoon of lemon juice at the end. I happened to be watching a cooking show with a famous chef, and she said that she often added a splash of lemon juice or vinegar at the end when cooking lentils. Be sure to use a very big pot -- this is a BIG batch of lentils! Read More
(1)
Rating: 5 stars
01/23/2017
Lentils are so good for you and this is a great way to make them! I will make this again. I like to shave a little Parmesan on top too. Read More
Rating: 5 stars
09/13/2020
I added more of the spices. Yummy. Read More
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Rating: 5 stars
09/22/2020
Delicious! Kids loved a vegetarian meal and it was their first time eating lentils. Omitted the cayenne, added a splash of lemon juice and ginger. Read More
Rating: 3 stars
01/21/2019
I made it without the rice. It was good but I didn't care for the texture of the lentils. Read More
Rating: 5 stars
03/10/2019
I used celery b/c I needed to use it and raisins b/c. Both were quite good in this recipe. Read More