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Lentils and rice usually require juggling multiple pots, but this recipe keeps it simple with a streamlined one-pot method. Caramelized onions and warm spices give this take on Middle Eastern mujadara a deep, rich flavor that’s downright satisfying.
Serve it as a hearty vegetarian main or a flavorful side. It’s filling, high in protein, and perfect for meal prep since it stores so well.
This recipe is inspired by Middle Eastern flavors, but it’s really just a cozy, one-pot meal that’s all about deep, rich flavors and satisfying textures. Think of it as a next-level version of beans and rice, packed with warm spices and those rich, caramelized onions that make everything better.
Here is Why This Lentils and Rice Recipe Works
One-Pot Wonder: No need to dirty multiple pots just to get dinner on the table. This recipe keeps things simple while still delivering big flavor.
Caramelized Onions (or Not): Slow-cooked onions add a deep, rich flavor. But if you’re short on time, I have a few shortcuts to keep things easy.
Great for Meal Prep: It tastes just as good (if not better) the next day, making it perfect for leftovers, meal prep, or a make-ahead side.
All About the Toppings: Feta, pine nuts, and a squeeze of lemon taste amazing with the lentils and rice.
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Lentils and Rice
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Ingredients
To Caramelize the Onions
- ¼ cup extra-virgin olive oil
- 4 to 6 medium onions, thinly sliced
- ½ teaspoon salt
For the Lentils and Rice
- 4 garlic cloves, minced
- 1-½ teaspoons ground cumin
- ¾ teaspoon curry powder
- ½ teaspoon ground allspice
- ½ teaspoon cinnamon
- ¼ teaspoon cayenne
- 1 cup brown lentils, or green lentils
- 4 cups chicken broth
- 1-½ teaspoons salt
- 1 to 2 bay leaves
- ¾ cup basmati rice
For Serving
- fresh lemon juice
- crumbled feta
- chopped fresh parsley
- yogurt
- pine nuts
Instructions
Caramelize the Onions
- Heat ¼ cup oil in a Dutch oven or large pot over medium heat. When the oil gets hot, add the sliced onions and salt and cook, stirring occasionally, until dark brown and caramelized. This should take 30 to 45 minutes.
- If the onions start to get stuck to the bottom of the pot, add a splash of water to help release them. When they are a deep, golden brown, transfer half of the onions to a bowl, sprinkle with a pinch of salt, and set aside for garnish.
Make the Lentils and Rice
- Add the Spices: Stir the garlic, cumin, curry, allspice, cinnamon, and cayenne into the pot with the remaining onions. Cook for 20 to 30 seconds until fragrant.
- Cook the Lentils: Stir in the lentils, 4 cups of chicken broth, salt, and bay leaves. Bring to a simmer, cover, and cook over medium low heat for 18 minutes.
- Add the Rice: Remove the lid, bring the mixture to a simmer and stir in the basmati rice then turn the heat down to medium low. Continue cooking, covered, for another 15 minutes, or until the rice and lentils are both tender.
- Remove from heat and let stand, covered, for 5 minutes. Discard the bay leaves.
- Serve: Squeeze fresh lemon juice over the top, and garnish with feta (or Parmesan), chopped parsley, and pine nuts. Add a dollop of yogurt on top before serving.
Notes
- Give the onions time to develop flavor – Cooking them low and slow enhances their sweetness and adds depth to the dish.
- Short on time? Give the onions a quick sauté and you can top the finished dish with store-bought crispy fried onions.
- Bloom the spices – Cooking the spices briefly before adding the liquid intensifies their aroma and flavor.
- Rinse the rice first – This helps remove excess starch, keeping the texture light and fluffy instead of sticky.
- Choose the right lentils – Brown or green lentils hold their shape best, while red and yellow varieties tend to break down and get mushy.
- Let it rest – Keeping the pot covered for a few minutes after cooking allows the rice and lentils to finish absorbing any remaining liquid.
- Make it your own – Top with crispy onions, feta, and pine nuts, or switch it up with yogurt, a drizzle of tahini, or fresh herbs.
- Use the right pot – A Dutch oven or heavy-bottomed pot helps distribute heat evenly and prevents scorching.
- Adjust as needed – If the liquid evaporates too quickly, add a splash of broth to keep everything cooking evenly.
Recipe Variations:
- Sweet Potato Lentils and Rice: Add 1 cup of diced sweet potato when cooking the lentils for a heartier twist. Finish with toasted pecans and a dash of cinnamon.
- Chipotle Lentils and Rice: Stir in 1 to 2 minced chipotle peppers from a can of adobo sauce (just the peppers, not the whole can). Serve with avocado slices and a squeeze of lime.
- Mediterranean Flavors: Mix in ½ cup of chopped sun-dried tomatoes and ½ cup of marinated artichoke hearts. Top with kalamata olives, crumbled feta, and a drizzle of tahini dressing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!The Ingredients
- Pantry: Basmati rice, lentils, chicken broth, extra-virgin olive oil.
- Spices and seasonings: Cumin, curry powder, allspice, cinnamon, cayenne, salt, bay leaves.
- Produce: Onions, garlic, lemon, fresh parsley.
- Dairy: Feta cheese, yogurt.
- Nuts & Seeds: Pine nuts.
Ingredient notes: Use brown or green lentils and long grain rice. I used basmati rice but any long grain rice will work.
Recipe Variations
Sweet Potato Lentils and Rice: Stir in 1 cup of diced sweet potato with the lentils. Top with toasted pecans and a sprinkle of cinnamon.
Chipotle Lentils and Rice: Add 1 to 2 minced chipotle peppers in adobo sauce (don’t add the whole can, just one or two peppers). Serve with avocado slices and a drizzle of lime juice.
Mediterranean Lentils and Rice: Mix in ½ cup of chopped sun-dried tomatoes and ½ cup of marinated artichoke hearts. Top with kalamata olives, crumbled feta, and a drizzle of tahini dressing.
Time saving variation: Caramelizing the onions is the most time-consuming part of this recipe, but it adds incredible flavor. If you’re short on time, just give them a quick sauté. Then purchase some crispy fried onions to add to the toppings.
If you’re looking for a quicker, hands-off option, I’ve also got a simple Instant Pot lentils recipe that’s great for batch cooking or meal prep. And my lentil stew is prefect for the slow cooker.
Recipe Tips
- Don’t rush the onions! Low and slow cooking brings out their natural sweetness and deep flavor.
- If you don’t want to take the time to caramelize the onions, just give them a quick saute and top the finished dish with store-bought crispy fried onions.
- Toasting the spices helps release their oils, making the flavors deeper and more aromatic.
- Rinse the rice. This removes excess starch and prevents it from turning gummy.
- Use brown or green lentils because they hold their shape well and won’t turn to mush like red or yellow lentils, which break down more during cooking.
- After cooking, let the pot sit covered for a few minutes. This helps absorb any remaining liquid.
- Customize the toppings – Crispy onions, feta, and pine nuts are amazing, but don’t stop there. Try adding yogurt, tahini drizzle, or even a handful of fresh herbs.
- A heavy-bottomed pot or Dutch oven distributes heat evenly and helps prevent scorching at the bottom.
- Watch the liquid levels. If the heat is too high, you may need to add a splash of broth to prevent the rice from drying out before it finishes cooking.
Storing Leftovers
Refrigerate: Let the lentils and rice cool completely before transferring it to an airtight container. Store in the fridge for three to four days.
Freeze: Once cooled, portion leftovers into airtight containers or freezer bags. Remove as much air as possible and freeze for up to 3 months.
Reheat: Warm it in a skillet or microwave with a splash of broth or water to keep it from drying out.
Lentil and Rice Done Right
You’re going to love this one! This isn’t just any lentils and rice. I cooked the onions until they’re all golden and caramelized (basically the best part), mixed in warm spices, and topped it with, feta, lemon juice, and pine nuts. It’s rich, super flavorful, and way better than you’re expecting. Trust me, you’ll want seconds!”
