Lentils and Rice

No ratings yet

A hearty one-pot meal packed with caramelized onions, warm spices, and perfectly cooked lentils and rice. Get creative with the toppings, I listed my favorites, but use what you enjoy.

Caramelizing the onions correctly takes some patience but if you are short on time, check the recipe notes for an alternative.

This makes a fantastic side dish or meatless main, and it stores well for meal prep. Leftovers? They’re perfect for stuffing roasted bell peppers or portobello mushrooms.

Prep Time20

Cook Time1 10

Course: Main Course, Side Dish

Cuisine: Middle Eastern

Keyword: lentils and rice, meal prep, mujadara

Servings: servings

Author: Dahn Boquist

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