Discover my childhood lentils and rice recipe featuring caramelized onions. This one pot dish is perfect as a hearty main or a side dish.
Lentils and rice is more than just a recipe; it's a tradition cherished in many cultures around the world. This lentils and rice recipe, adapted from my childhood Mujadara, is a blend of humble ingredients like lentils, rice, and caramelized onions, cooked together to create something far greater than the sum of its parts.
As a child, my first encounter with Middle Eastern lentils and rice, referred to as Mujadara, was at an afterschool program. It was served to us, garnished with crispy onions and a side of lemon wedges, and I still remember how the flavors instantly felt like home.
Over time, this dish has become one of my favorite recipes when I need something simple yet soul-warming. The combination of fluffy rice, tender lentils, and sweet fried onions creates a one-pot meal that’s filling, nutritious, and budget-friendly.
Whether you choose brown rice, white basmati rice, or long-grain white rice, this dish is endlessly adaptable. It’s vegan-friendly, affordable, and perfect as a main dish or a hearty side dish to share with loved ones.
This lentils and rice recipe has become one of my go-to meals because it embodies everything I love about cooking: simplicity, flavor, and a deep connection to tradition. The ingredients are pantry staples, and the cooking time is manageable, making it an easy meal for busy weeknights.
You can customize it to suit your preferences by using different kinds of lentils, like green lentils, brown lentils, or even red or yellow lentils, for a softer texture. Every bite tells a story; I hope you’ll love this recipe as much as I do.
Ingredients for Lentil and Rice Recipe with Caramelized Onions
- Brown or green lentils: Nutty and hearty, these hold their shape well during cooking.
- Rice (white basmati rice or brown basmati rice): Choose your favorite; white rice cooks faster, while brown rice adds a nuttier flavor.
- Onion and garlic: Chopped onions and minced garlic add depth and aroma.
- Ground cumin, coriander, and cinnamon: These spices create a warm, fragrant base for the dish.
- Red onion: Optional, but perfect for caramelizing and garnishing the finished dish.
- Oil: Essential for sautéing the spices and caramelizing the onions.
- Cilantro or parsley: Fresh herbs to sprinkle over the finished dish for a bright touch.
- Lemon wedges: Adds tanginess and balances the rich flavors.
- Water: Needed to cook the lentils and rice.
- Salt: Enhances the flavor of every ingredient.
See recipe card for exact quantities.
Directions to Make This Recipe
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Preparing the Lentils
Start by rinsing 1 cup of lentils under cold water and soaking them for 20 minutes. Soaking helps reduce cooking time, but you can skip this step if needed. Heat oil in a large pot, then add the spices and minced garlic, cooking until fragrant. Add the chopped onions and sauté until the onions are translucent, stirring occasionally.
Add the lentils to the pot along with 2 cups of water and salt. Simmer the lentils until they are tender, about 20 minutes, or longer if they were not soaked. Drain the lentils and set them aside.
Cooking the Rice
Rinse 1 cup of rice—whether it’s white basmati rice or brown rice—until the water runs clear. Add the rice to the pot with 2 cups of water, salt, and the cooked lentils. Stir the rice and lentils together, then cover them with a lid and bring them to a boil. Lower the heat to a simmer and cook for 25 minutes or until the rice and lentils are tender and the water has been absorbed.
Caramelizing the Onions
While the rice mixture cooks, heat oil in a skillet and add sliced red onions. Cook until the onions are caramelized, golden, and slightly crispy. See my guide on how to get the perfect caramelized onions. Transfer the onions to a plate and set aside for garnish.
Assembling the Dish
Once the rice is done, fluff the rice gently with a fork and transfer the rice and lentils to a serving platter. Garnish with crispy onions, chopped herbs, and lemon wedges. Serve this lentils and rice dish immediately, letting everyone season to their taste with additional lemon or herbs. Serve alongside air fryer asparagus or roasted cauliflower.
Storage Instructions for Lentils and Rice Recipe
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of water to prevent mushy rice. This lentils and rice recipe also freezes well—portion into freezer-safe containers and enjoy within 3 months.
Top Tips for This Rice and Lentil Side Dish
Type of lentils: Use brown or green lentils for a firm texture or red lentils if you prefer a softer consistency.
Caramelized onions: Cook until the onions are caramelized but not burnt to achieve the perfect balance of sweetness.
Brown rice instead of white rice: Adjust water and cook time if using brown basmati rice.
Instant Pot option: For a quicker meal, cook the lentils and rice in an Instant Pot following similar proportions.
For More Lentil Recipes
If you're looking for more lentil recipes to warm your heart and feed your soul, you’re in luck. Start with the comforting Easy Moussaka Recipe, a layered dish full of savory flavors that pairs wonderfully with a fresh salad. Or, try Red Lentil Stew, a nourishing, hearty dish that’s perfect for chilly evenings. For a quick and satisfying meal, check out Mujadara for One Meal Mug.
What to Serve With It
If you’re on the hunt for more dinner ideas to make weeknight meals exciting, I’ve got you covered.
For a crispy and juicy dish that requires little effort, try the Crispy and Juicy Air Fryer Turkey Thighs, perfect for a busy day. The Baked Turkey Tenders Recipe is another great choice if you want a lean protein with minimal prep. If you're craving something with bold flavors, check out the Cajun-Style Baked Turkey Breast with Vegetables, a full meal in one pan. And for a cozy, plant-based dish, the Creamy Vegan Pasta Bake is a must-try.
For a lighter option, try the Salmon Casserole with Cauliflower, or for something a little more exotic, the Chicken with Dates Casserole will surely surprise your taste buds. Lastly, if you love cooking with an Instant Pot, don’t miss out on this Easy and Delicious Instant Pot Fish Soup.
- One-Pot Buttermilk Chicken and Potatoes Casserole
- Keeping Family Traditions Alive with My Recipe for Carrot Casserole
- Creamy Vegan Pasta Bake
- Winter Comfort Instant Pot Chicken and Pepper Stew for the Whole Family
Recipe
Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.
Authentic Rice and Lentil Recipe
Ingredients
- 1 cup of brown or green lentils
- 1.5 cups of rice if using whole grain, adjust rice cooking time to longer, about 40-45 minutes, and you may need to double cumin and garlic as whole grain rice has a more pronounced taste
- 1 tablespoon cumin ground
- 1 tablespoon coriander ground
- 1 teaspoon cinnamon ground
- ½ teaspoon chili powder optional
- 2 garlic cloves optional
- 1 onion chopped finely
- 2 tablespoons salt or more - to taste
- 4 tablespoon oil
- 1 onion sliced into half-moons (optional but highly recommended)
- ½ bunch of chopped cilantro or parsley for serving (parsley is traditional, but I love the taste of cilantro)
- Lemon wedges for serving
- Labaneh or Greek yogurt for serving (optional)
Instructions
- Rinse lentils and soak them in 4 cups of water for 20 minutes (If you don't have time to soak your lentils, that's ok - they'll just need longer to cook).
- Mince garlic finely. Chop onion finely.
- Heat 2 tablespoons of oil in a large, heavy-bottomed pot. Add cumin, coriander, cinnamon, garlic and chili, if using, and toast lightly, for about a minute. Add onions to the spices, stir until coated, and saute until golden, stirring occasionally, about 10 minutes.
- If lentils were soaking, drain the water. To the pot with onions and spices, add 1 cup of lentils and enough water to coat them, plus one more cup of water and 1 teaspoon of salt. Raise heat to medium-high and cook lentils for 20 minutes if the lentils were soaked (25-30 if they weren't soaked), testing for doneness (lentils should be cooked through but not mushy).
- While lentils are cooking, rinse your rice 3-5 times in cold water, until water comes out clean. Let rice soak in 4 cups of water while lentils are cooking.
- When lentils are cooked through but not mushy, to the same pot as the lentils add rice, 1 teaspoon of salt and 2 cups of water (if using whole-grain rice, you'll want more water, about 2.5 cups). Cover with a lid, raise heat to medium high and bring to a boil. Once water is boiling, lower heat to very low and let cook for about 25 minutes, until most of the water has evaporated and rice is cooked through. Fluff rice through gently with a fork, cover with lid and let rest for another 10 minutes.
- Optional: While rice is cooking, heat 2 tablespoons of oil in a pan. When oil has heated through, add slivered onions. Let cook on low-medium heat until onions have browned and caramelised.
- Chop cilantro or parsley finely.
- When rice is cooked through, pour contents of pot into big serving platter. Mix rice and lentils gently. Top with chopped herbs and caramelized onions. Taste and adjust flavours - dish may need more salt, as for your liking.
- Serve with more herbs on the side, individual lemon wedges and, if you're eating dairy, labaneh. It will be a magical dish!
