A hearty and nutrient slow cooked mujadara that makes a sort of a thick soup dish than a dry pilaf-style dish. In Lebanon we have different kinds of mujadara. This recipe needs long cooking time, because our goal is to cook the lentils and rice until they are superbly tender and a bit mushy.
Tried it (spring 2015) Daniel and I both loved it! Almost taste indian. Next time I'll trow in some diced chicken and serve with rice and naan bread and I will have made a indian meal better than "Harrys" mohaha!!