Lebanese Lentil and Rice Pilaf with Caramelized Onions
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 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)
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Meanwhile, toast 2 tbsp pine nuts in a dry pan over medium heat for 2-3 minutes until golden and fragrant.
- Step 6: Fluff the pilaf with a fork, garnish with toasted pine nuts, and serve warm as a side or light main.
Frequently asked questions
How long does Lebanese Lentil and Rice Pilaf with Caramelized Onions take to make?
Total time is about 55 minutes (10 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 Lebanese Lentil and Rice Pilaf 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 Lebanese Lentil and Rice Pilaf 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 Lebanese Lentil and Rice Pilaf 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 Lebanese Lentil and Rice Pilaf 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.
