Chickpea and Spinach Mujaddara with Caramelized Onions
A comforting Syrian lentil and rice dish layered with tender chickpeas and topped with sweet, golden caramelized onions and fresh spinach. This middle eastern-inspired vegetarian (vegetarian) ready in about 60 minutes pairs brown lentils, basmati rice, chickpeas (cooked or canned, drained) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 basmati rice
- 1 cup chickpeas (cooked or canned, drained)
- 3 cups spinach leaves, roughly chopped
- 2 large onions, thinly sliced
- 4 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1.5 tsp salt
- 1/2 tsp black pepper
- 4 cups water
Instructions
- Step 1: Rinse 1 cup brown lentils and place in a medium pot with 4 cups water. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
- Step 2: Add 1 cup basmati rice to the pot with lentils, along with 1 tsp ground cumin, 1/2 tsp ground coriander, 1 tsp salt, and 1/2 tsp black pepper. Cover and simmer gently for 20 minutes until rice and lentils are tender.
- Step 3: While the rice and lentils cook, heat 3 tbsp olive oil in a large skillet over medium heat. Add 2 large thinly sliced onions and cook slowly for 20 minutes, stirring occasionally, until onions are deeply caramelized and golden brown.
- Step 4: In the last 3 minutes of cooking onions, stir in 3 cups roughly chopped spinach and 1 cup drained chickpeas, cooking until spinach wilts and chickpeas are warmed through.
- Step 5: Once rice and lentils are cooked, gently fluff with a fork. Season with 1/2 tsp salt as needed.
- Step 6: To serve, layer the lentil-rice mixture on a platter and top generously with the caramelized onion, spinach, and chickpea mixture.
Equipment for this recipe
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Frequently asked questions
How long does Chickpea and Spinach Mujaddara with Caramelized Onions take to make?
Total time is about 60 minutes (15 min prep + 45 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 Chickpea and Spinach Mujaddara with Caramelized Onions?
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 Chickpea and Spinach Mujaddara with Caramelized Onions?
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 Chickpea and Spinach Mujaddara with Caramelized Onions 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 Chickpea and Spinach Mujaddara with Caramelized Onions vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
