Warm, hearty, and deeply satisfying, this lentil and rice pilaf is finished with sweet-savory caramelized onions and fragrant spices. It’s the kind of comforting pantry meal that feels special enough for guests, yet simple enough for a weeknight.

Why You’ll Love This Recipe

• Cozy, filling comfort food made from everyday staples
• Naturally vegan and dairy-free, with easy options for extra toppings
• Big flavor from simple spices and slow-cooked onions
• Great for meal prep: it keeps well and reheats beautifully
• Flexible: serve it as a main dish, a side, or part of a bigger spread

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2/3 cup brown lentils, rinsed
• 3 cups water (for boiling the lentils)
• 1 cup long-grain white basmati rice
• Cold water (for soaking the rice)
• 6 tablespoons olive oil
• 2 medium onions, sliced into 1/4-inch strips
• 1/2 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric (optional)
• 3/4 teaspoon ground allspice
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon sugar
• 1 teaspoon kosher salt
• Optional for serving: chopped parsley, lemon wedges, and a crunchy chopped salad

Directions

1. Cook the lentils until nearly tender.
   Add the rinsed lentils and 3 cups water to a small saucepan. Bring to a boil, then cook over medium-high heat until the lentils are almost tender (they should still have a slight bite), 15–18 minutes. Drain and set aside.
2. Soak the rice.
   Rinse the basmati rice under cold water until the water runs clear. Cover with fresh cold water in a bowl and soak for 20 minutes. Drain very well before using.
3. Caramelize the onions.
   In a deep, heavy pot with a lid (like a Dutch oven), heat the olive oil over medium heat. Add the sliced onions and stir to coat. Cook 18–22 minutes, stirring often, until the onions are a deep golden-orange to light brown. If they start browning too quickly early on, reduce the heat.
   Transfer onions to a paper towel–lined plate to drain. Leave the oil in the pot.
4. Toast the rice briefly.
   With the heat still on medium, add the well-drained rice to the pot with the remaining oil. Sauté for 2 minutes, stirring, until the grains look glossy and you hear gentle popping.
5. Simmer the pilaf.
   Add the drained lentils to the pot. Sprinkle in cumin, coriander, turmeric (if using), allspice, cinnamon, sugar, and salt. Add 1 1/2 cups water and bring to a rolling boil.
   Cover, reduce heat to the lowest setting, and cook for 15 minutes.
6. Steam to finish (key step).
   Remove the pot from the heat. Scatter the caramelized onions over the top. Lay a clean paper towel over the pot, then place the lid on (the paper towel helps absorb excess steam so the rice stays fluffy). Let sit 10 minutes.
7. Fluff and serve.
   Remove the lid and paper towel. Fluff with a fork, gently mixing the onions through. Serve warm with parsley, lemon, and a crisp chopped salad if you like.

Variations

• Extra onion lovers: add 1 more onion and caramelize the same way for a bigger topping.
• More protein: serve with chickpeas or a side of beans, or top with toasted nuts (like almonds).
• Spice adjustments: add 1/4 teaspoon black pepper for more warmth, or reduce cinnamon slightly for a more savory profile.
• Rice swap: long-grain rice works best. If using brown basmati, increase the simmer time and add a bit more water as needed.
• Herby finish: stir in 2 tablespoons chopped parsley or mint right before serving for freshness.

Servings and timing

Servings: 4 (as a main) or 6 (as a side)

Timing (approximate):

• Prep time: 10–12 minutes
• Soaking time: 20 minutes (hands-off)
• Cook time: 45 minutes
  • Lentils: 15–18 minutes
  • Onions: 18–22 minutes
  • Pilaf simmer: 15 minutes
  • Steam finish: 10 minutes
• Total time: about 55–65 minutes (with some steps overlapping)

Storage/Reheating

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Freeze in tightly sealed containers for up to 2 months. Thaw overnight in the fridge for best texture.

Reheating:

• Microwave: Sprinkle 1–2 tablespoons water over a portion, cover loosely, and heat in 30–45 second bursts, fluffing between bursts.
• Stovetop: Add to a skillet with a small splash of water, cover, and warm over low heat, stirring occasionally.
  Tip: If you reserved extra caramelized onions, add them after reheating to keep their texture.

FAQs

Can I use green lentils instead of brown lentils?

Yes. Green lentils work well and keep their shape nicely. Start checking a few minutes early so they don’t get too soft.

Do I have to soak the rice?

Soaking helps the basmati cook more evenly and stay fluffy. If you skip it, rinse thoroughly and expect slightly less separated grains.

How do I keep the onions from burning?

Use medium (or medium-low) heat and stir more frequently once they start turning golden. If browning happens too early, lower the heat right away.

Can I make this with less oil?

You can reduce the oil, but the onions won’t caramelize as evenly and the final flavor will be less rich. If reducing, cook onions slower and stir often.

Why is my rice mushy?

Common causes are too much water, not draining soaked rice well, or cooking on heat that’s too high. Drain the rice thoroughly and keep the simmer on the lowest setting.

Why is my rice undercooked?

This usually happens if the heat is too low to maintain a gentle simmer, the lid doesn’t fit well, or the pot is very thin. Keep the lid sealed and use a heavy pot.

Can I cook the lentils completely?

It’s better to keep them slightly firm since they finish cooking with the rice. Fully cooked lentils can turn soft and break down in the pot.

What should I serve with mujadara?

It’s great with a crunchy chopped salad, lemon wedges, and fresh herbs. It also pairs well with roasted vegetables or a simple cucumber salad.

Can I make it ahead for guests?

Yes. Make it up to a day ahead, refrigerate, and reheat gently with a splash of water. Add fresh herbs and a squeeze of lemon right before serving.

How do I add more flavor without making it spicy?

Increase the caramelized onions, add more herbs, and finish with lemon juice. You can also add a pinch more cumin and coriander for warmth without heat.

Conclusion

This lentil rice pilaf with caramelized onions is cozy, fragrant, and wonderfully filling—made from simple ingredients that turn into something truly special. Keep it in your rotation for easy dinners, meal prep lunches, and a reliable side dish that fits almost any table.

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