20 Reviews of Diana's Egyptian Lentils & Rice

From: VegSocialWorker

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.

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: ladypit

On Aug 12, 2004

This had wonderful flavor. I just seem to have trouble with lentils in the crockpot. The first time I made this the lentils and rice never cooked because I left the lid the slighest bit open. The second time I par-boiled the lentils and rice in 6 cups of liquid for about 5-8 minutes before I put them in the crock. Then they cooked on high for close to 7 hours. They were still not all completely soft. But the taste is worth it! Thanks so much!

From: Carianne

On Oct 16, 2004

The taste of the lentils was superb! However, the rice turned in to a glutinous pile of muck! Somehow, rice and I don't get along in crockpots! I'll keep this recipe and omit the rice next time.

From: sugarpea

On May 5, 2005

Apparently there's a great variation in the heat of crockpots. Made with 5 cups stock, this finished in 4 hours on low in my new pot. It was still a bit soupy but to cook the liquid off would have overcooked the lentils and wild rice, so I just used a slotted spoon to serve it and everything was perfect. Dh added hot sauce to his. I liked the seasoning as is.

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: TwoKiwi

On Jan 20, 2006

The recipie was easy and cooked great. For me, however, the cumin was really potent. I thought the cinnamon would mellow it out, but I think it may be just me and cumin ! Thanks for posting this!

From: justcallmetoni

On Jun 13, 2007

It was a little hard to decide how to best rate this recipe. The flavors are wonderful and the dish has just the right balance of onions, cinnamon and cumin. At the same time, I had some problems with the consistency and texture of the final dish. After cooking for about 3 1/5 hours, my top layer of lentils were tender and perfect but underneath was a mushy mash made up of the rice and some lentils. I think this might work better if the rice were added later, the water reduced or both. My other idea is that brown rice, though less authentic would work better since it's cooking time is closer to that of lentils. The flavor is tasty and well worth tinkering to get an easy and tasty meal.

From: Katraven

On May 14, 2007

We LOVE this recipe. Super easy and quick to make (leave it in the crockpot while at work) and great flavors. Our 17-month old son eats it up and I feel so good giving it to him b/c it's so healthy. We make a batch every week.

From: Codychop

On Jun 19, 2007

I really loved this recipe. The crockpot made it INCREDIBLY easy. I cooked it on high about 3.5 hours and used brown rice and brown lentils. I tasted great with Texas Pete Vinegar pepper sauce. My husband had 3 bowls!