Diana's Egyptian Lentils & Rice

From: esmerelda smoot

On Jul 2, 2008

What a great recipe! I made this for dinner and served it over some fresh onion naan. i wasn't expecting for the flavors to work so nicely together. it was absolutely delicious. i didn't have any problems with the texture however i did turn off the crock pot an hour early because it seemed ready to me. (so i only cooked it on high for 3 hours and then left it on warm for about 30 min.) it turned out great. thanks roosie!

From: smellyvegetarian

On Apr 21, 2008

This was very good! I was pleasantly surprised by the combination of cumin and cinnamon--and I don't usually like cinnamon in my savory dishes. I cooked this on high with 5 cups broth for 4 hours, and while the lentils weren't mushy the rice was (I used brown rice). Not sure how to fix that--I think maybe the key is to add some other veggies toward the end of cooking to add some texture. Also, I only used 1 T oil and it was fine. In fact, not cooking the onions in oil first might just solve the texture issue for me...a little crunch can go a long way! Thanks for posting!!

From: Charishma Ramchandani

On Jul 30, 2004

This was very nice and we enjoyed it for dinner. I used long-grain Basmati rice and Homemade Maggi vegetable broth with onions for the broth. Will make this again. Thank you for sharing

From: AJO

On May 6, 2006

This turned out great. We loved the cumin and cinnamon in it, but then cumin is one of our favorite spices. This dish is easy, economical and so tasty. There was this almost buttery flavor there that was fantastic. Served with a heaping side of steamed broccoli and asparagus. This was a fab week night meal. Thank you for posting it, we will make again for sure.