Mujadara with Slow-Caramelized Onions and Brown Lentils

By AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

A simple yet elegant Middle Eastern dish featuring tender lentils, fluffy rice, and deeply caramelized onions, served with a bright lemon finish. This Middle Eastern one-pot recipe, ready in about 55 minutes, pairs brown lentils, water, and onion for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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, rinsed
• 2 cups water
• 1 large onion, thinly sliced
• 2 tablespoons olive oil
• 1 cup long-grain white rice, rinsed
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 2 tablespoons lemon juice
• 2 tablespoons fresh parsley, chopped

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Instructions

1. Step 1: In a medium pot, combine rinsed brown lentils and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until tender.
2. Step 2: While lentils cook, heat 2 tablespoons olive oil in a large skillet over medium heat. Add thinly sliced onions and cook for 20-25 minutes, stirring occasionally, until deeply golden brown and caramelized.
3. Step 3: Add rinsed rice to lentils, stir to combine, cover, and cook for 15 minutes until rice is tender and water is absorbed.
4. Step 4: Stir in 1/2 teaspoon ground cumin, 1/4 teaspoon ground cinnamon, and 2 tablespoons lemon juice. Mix gently to combine.
5. Step 5: Let sit for 5 minutes, then serve garnished with chopped fresh parsley.