Lebanese Lentil and Rice Pilaf with Caramelized Onions

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

A comforting blend of lentils and rice cooked with aromatic caramelized onions and warm spices, a staple side in Lebanese cuisine. This Middle Eastern-inspired vegetarian recipe, ready in about 55 minutes, pairs brown lentils, long-grain rice, large yellow onion, thinly sliced 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
• 1 large yellow onion, thinly sliced
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 4 cups vegetable broth
• 1 tsp salt
• 1/4 tsp black pepper
• 2 tbsp pine nuts (optional)

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Instructions

1. Step 1: Rinse 1 cup brown lentils under cold water and place in a medium pot with 4 cups vegetable broth. Bring to a boil, then reduce to a simmer and cook uncovered for 15 minutes.
2. Step 2: While lentils cook, heat 3 tbsp olive oil in a large skillet over medium heat. Add 1 thinly sliced large yellow onion and cook slowly, stirring often for 15 minutes until deeply golden and caramelized.
3. Step 3: Add 1 cup long-grain rice, 1 tsp ground cumin, 1/2 tsp ground cinnamon, 1 tsp salt, and 1/4 tsp black pepper to the caramelized onions. Stir for 2 minutes until rice is coated and fragrant.
4. Step 4: Drain lentils if needed and add them to the skillet with the rice and onions. Add 1 1/2 cups vegetable broth, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender and liquid absorbed.
5. Step 5: Meanwhile, toast 2 tbsp pine nuts in a dry pan over medium heat for 2-3 minutes until golden and fragrant.
6. Step 6: Fluff the pilaf with a fork, garnish with toasted pine nuts, and serve warm as a side or light main.