Mujadara Lentils and Rice with Crispy Onions

By AislePrompt Editorial · Published 2026-10-10 · Updated 2026-10-10

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 humble, comforting Syrian dish of brown lentils and rice cooked with cumin, served under a heap of deeply caramelized, crispy fried onions. This Syrian-inspired vegetarian recipe, ready in about 60 minutes, pairs brown or green lentils, rinsed, long-grain rice, rinsed, yellow onions, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 calories and feeds 6, 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: 50 min Serves 6 Syrian cuisine 390 cal/serving

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Ingredients

1 cup brown or green lentils, rinsed
1 cup long-grain rice, rinsed
4 large yellow onions, thinly sliced
1/2 cup olive oil
2 tsp ground cumin
1/2 tsp allspice
1/4 tsp cinnamon
2 tsp salt
4 cups, divided water
1 cup plain yogurt, for serving
1/4 cup fresh parsley, chopped

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Instructions

Step 1: Simmer the lentils in 2 1/2 cups water for 15 minutes, until just tender but not mushy. Do not drain.
Step 2: Meanwhile, heat the oil in a wide skillet and fry the onions over medium-high heat 25-30 minutes, stirring often, until deep brown and crisp. Lift out half onto paper towels and save them for garnish.
Step 3: Add the rice, cumin, allspice, cinnamon, salt and the onions left in the skillet (with their oil) to the lentil pot. Add 1 1/2 cups water.
Step 4: Bring to a boil, cover, and simmer on low 18-20 minutes until the rice is tender. Rest 10 minutes off the heat, then fluff.
Step 5: Mound on a platter, top with the reserved crispy onions and parsley, and serve with yogurt.