13 Reviews of Israeli Rice and Lentil Stew with Cumin and Garlic

From: SherryKaraoke

On Feb 1, 2002

This is absolutely delicious. My husband, Huey, couldn't get enough. I made one change, however. Since I use brown rice, which takes longer to cook, i cooked the rice separately until it was almost done. Then I put everything together and heated it all up. I like it with a dollop of Yogurt.

From: Anu

On Dec 27, 2001

I''ve made this recipe several times now, and I like it better each time! It tastes great served warm with a cucumber raita or plain chilled curds. I use a lot more onions than the recipe calls for too. Thanks for sharing this Mirjam!

From: Charishma Ramchandani

On Apr 1, 2002

I made this this afternoon and served it with cucumber-onion raita and garlic pickle. It is very filling and quite nice. I added more than a dash of pepper, used vegetable broth with onion and used 5 onions in all. Parley and pepper did make a diference to this dish. I think this dish would also go well with mango pickle or lime pickle as well.

From: Tebo

On Jul 25, 2002

I certainly am not a vegetarian but I do like rice and lentils. This made a great meal. I stuffed some in a tortilla with BBQ sauce and hot sauce and loved it!! Am looking forward to the leftovers at a later date (froze the leftovers). Thanks Mirjam.

From: Nose

On Feb 5, 2005

I'd recommend against trying to scale this recipe down, and if you do, use more of the water in the first step when cooking the lentils. I say this with the smell of burned lentils (ugh) still wafting through my apartment. Once I got it to work, though, it was quite good. Sauteed onions make anything taste so much more complex than the sum of its ingredients. This is a very economical dish.

From: Msjin

On Jan 18, 2007

Delicious!!!!This will be a regular meal for my family. Thank you for sharing.

From: Karen & Angel

On Nov 5, 2007

I LOVED this. I could eat it every day. Even my hubby, who doesn't get excited about not-meat meals, liked it. I added tons more garlic (about a whole head) and probably more than tripled the cumin-- we like things flavorful. This is a great recipe, and very adaptable to your own tastes. Thanks so much! Will make again and again.

From: Chef #1192599

On Mar 5, 2009

This was delicious! I took the other reviewers' advice and doubled the onion, used more cumin, and used about 7-8 cloves of garlic. I also toasted some slivered almonds and tossed them in the stew the last 10 minutes or so. At the last minute, I thought some mushrooms would be yummy too, so we sauteed some quickly and added them as well. I will add both the almonds and the mushrooms every time I make this dish. Awesome! We served the dish with a heaping plate full of steamed veggies. One other tip would be that if you want to watch the amount of fat, you can sautee the onions and garlic in a little bit of veggie broth...No oil at all needed that way. Thanks, Mirj, for a fabulous recipe!

From: Elmotoo

On Dec 31, 2006

This was very tasty; the kids both loved it. I thought it was too thick. I doubled the cumin. I'd add more onions & garlic next time, too. It was a nice change from the heavy meat based meals we had for the holidays. Made for NA*ME Tag.

From: LizAnn

On Apr 6, 2005

I made this tonight for dinner. It is very similar to another recipe I fell in love with, "Palestinian Lentils and Rice" but the preperation is simpler and the oil is significantly less. I think I prefer this recipe. I served it in corn tortillas lightly fried andwith avocados radishes cilantro and spinach. Family gobbled it up. MMMM...