Baked Mujadara with Caramelized Onions and Brown Lentils
A hearty Middle Eastern lentil and rice casserole topped with sweet caramelized onions, perfect as a comforting vegan main or side dish. This middle eastern-inspired vegan ready in about 80 minutes pairs brown lentils, long grain rice, medium, thinly sliced yellow onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup brown lentils
- 1 cup long grain rice
- 3 medium, thinly sliced yellow onions
- 4 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp ground allspice
- 1 tsp salt
- 3 cups water
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 350°F (175°C). Rinse 1 cup brown lentils under cold water, then place in a medium pot with 3 cups water. Bring to a boil, reduce heat, and simmer uncovered for 15 minutes until lentils are just tender but not mushy.
- Step 2: While lentils cook, heat 3 tbsp olive oil in a large skillet over medium heat. Add 3 thinly sliced medium yellow onions and 1 tsp salt, cooking for 20-25 minutes while stirring occasionally until onions are deeply golden and caramelized.
- Step 3: Drain lentils if any water remains and add 1 cup long grain rice, 1 tsp ground cumin, 1/2 tsp ground allspice, and 1/2 tsp black pepper to the pot with lentils. Stir gently to combine.
- Step 4: Transfer the lentil and rice mixture to a 9x9-inch baking dish, spreading evenly. Top with the caramelized onions and drizzle remaining 1 tbsp olive oil over the top.
- Step 5: Cover with foil and bake for 30 minutes, then remove foil and bake an additional 10 minutes to let the top brown slightly. Remove from oven and let rest 10 minutes before serving.
Frequently asked questions
How long does Baked Mujadara with Caramelized Onions and Brown Lentils take to make?
Total time is about 80 minutes (15 min prep + 65 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Mujadara with Caramelized Onions and Brown Lentils?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep brown lentils from drying out.
Can I substitute ingredients in Baked Mujadara with Caramelized Onions and Brown Lentils?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Mujadara with Caramelized Onions and Brown Lentils for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Baked Mujadara with Caramelized Onions and Brown Lentils vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
