Damascus-Style Mujaddara with Crispy Onions and Lentils

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A traditional Syrian lentil and rice dish topped with golden crispy onions, offering an earthy and satisfying vegetarian meal. This Middle Eastern-inspired vegetarian recipe, ready in about 50 minutes, pairs brown lentils, basmati rice, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 10 min Cook: 40 min Serves 4 Middle Eastern cuisine 320 cal/serving

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Ingredients

1 cup brown lentils
1 cup basmati rice
1/4 cup vegetable oil
3 medium yellow onions, thinly sliced
1 tsp ground cumin
1 1/2 tsp salt
4 cups water
1/4 tsp black pepper
optional, for serving, 1/2 cup plain yogurt

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Instructions

Step 1: Rinse 1 cup brown lentils and place them in a medium pot with 4 cups water. Bring to a boil over high heat, then reduce to medium and simmer for 15 minutes.
Step 2: Add 1 cup basmati rice, 1 1/2 tsp salt, 1 tsp ground cumin, and 1/4 tsp black pepper to the lentils. Cover and simmer on low for 20 minutes until rice and lentils are tender and water is absorbed.
Step 3: While the lentils cook, heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Add 3 medium thinly sliced yellow onions and fry for 10-12 minutes, stirring frequently, until deep golden brown and crispy.
Step 4: Remove the onions with a slotted spoon and drain on paper towels.
Step 5: Fluff the lentil and rice mixture with a fork and transfer to a serving dish. Top with the crispy fried onions.
Step 6: Serve warm, optionally with 1/2 cup plain yogurt on the side to balance the flavors.