Savory Lentil and Rice Pilaf with Sweet Caramelized Onion
Inspired by Middle Eastern mujadara, this pilaf combines tender brown lentils and fragrant basmati rice with slowly caramelized onions. The sweetness of the onions balances the earthy lentils, making it a deeply satisfying vegetarian main or side.
⏳ Time
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Ingredients
Main Pilaf:
1 cup brown or green lentils (rinsed and drained)
1 cup long-grain rice (like basmati, rinsed)
4 cups vegetable broth (or water + 1 tsp salt)
1 bay leaf (optional)
1 tsp ground cumin
½ tsp ground coriander
½ tsp cinnamon (optional, for warmth)
2 tbsp olive oil
Salt and pepper, to taste
Caramelized Onions:
3 large yellow onions, thlinly sliced
3 tbsp olive oil (or a mix of butter + olive oil)
Pinch of salt
1 tsp sugar (optional, speeds caramelization)
Optional Garnishes:
Fresh parsley, chopped
Lemon wedges
Toasted pine nuts
ℹ️ Instructions
1. Cook the Lentils
Place lentils in a saucepan with 3 cups of broth or water.
Bring to a boil, reduce heat, and simmer uncovered for 15–20 minutes until just tender but not mushy.
Drain any excess liquid.
2. Caramelize the Onions
In a large skillet over medium-low heat, warm olive oil.
Add sliced onions and a pinch of salt.
Cook slowly, stirring occasionally, for 20–25 minutes until golden brown and sweet.
If using sugar, add halfway through to speed browning.
Remove ⅓ of the onions and set aside for garnish.
3. Make the Pilaf
In the same skillet with the remaining onions, add 2 tbsp olive oil if needed.
Stir in rice, cumin, coriander, cinnamon (if using), and cook for 1–2 minutes to toast slightly.
Add lentils, bay leaf, and remaining broth (about 2–2½ cups).
Season with salt and pepper.
Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes.
Remove from heat and let sit, covered, for 5–10 minutes.
4. Serve
Fluff pilaf with a fork.
Top with reserved caramelized onions, fresh parsley, lemon juice, and pine nuts if desired.
Notes & Tips
Rice Choice: Basmati gives a fluffy texture; short-grain rice will be creamier.
Extra Flavor: Add 1 minced garlic clove when toasting rice for extra aroma.
Make Ahead: Tastes even better the next day after flavors meld.
Protein Boost: Stir in chickpeas for extra plant-based protein.
⁉️ Frequently asked questions FAQ
Q: Can I use red lentils?
A: No — red lentils cook too quickly and will become mushy; stick to brown or green lentils.
Q: Can I make this oil-free?
A: Yes — caramelize onions in a splash of broth, adding more as they cook, but the flavor will be less rich.
✅ Nutritional Information
Calories: ~320 kcal
Protein: 11g
Carbohydrates: 55g
Fat: 8g
Fiber: 10g
Sodium: 400mg