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-inspired one-pot recipe, ready in about 55 minutes, pairs brown lentils, water, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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, rinsed brown lentils
• 2 cups water
• 1 large, thinly sliced onion
• 2 tablespoons olive oil
• 1 cup, rinsed long-grain white rice
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 2 tablespoons lemon juice
• 2 tablespoons, chopped fresh parsley

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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.