Mujadara with Tomato and Onion

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

A classic Middle Eastern dish of rice and lentils topped with caramelized onions and fresh tomato. This Middle Eastern-inspired one-pot recipe (vegetarian), ready in about 55 minutes, pairs brown lentils, white rice, 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

• 1/2 cup brown lentils
• 1/2 cup white rice
• 2 medium, thinly sliced onion
• 2, diced tomato
• 3 tbsp olive oil
• 1/2 tsp cumin
• 1/2 tsp salt
• 2 cups water

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Rinse 1/2 cup brown lentils and 1/2 cup white rice under cold water. Combine lentils, rice, 2 cups water, 1/2 tsp cumin, and 1/2 tsp salt in a medium pot; bring to a boil over high heat.
2. Step 2: Reduce heat to low, cover, and simmer for 25 minutes until rice and lentils are tender and liquid is absorbed.
3. Step 3: Heat 3 tbsp olive oil in a skillet over medium heat. Add 2 thinly sliced medium onions and cook for 20 minutes, stirring occasionally, until deeply golden and caramelized.
4. Step 4: Fluff cooked rice and lentils with a fork, top with caramelized onions and 2 diced tomatoes; serve immediately.