Palestinian Mujadara with Tahini Drizzle

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A comforting blend of tender lentils and rice topped with caramelized onions and a velvety tahini sauce, celebrating the heart of Palestinian home cooking. This Mediterranean-inspired vegetarian recipe, ready in about 50 minutes, pairs brown lentils, short-grain rice, yellow onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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
• 1/2 cup short-grain rice
• 2 medium yellow onions
• 3 tbsp olive oil
• 1/4 cup tahini
• 2 tbsp lemon juice
• 2 cloves garlic
• 1 tsp salt
• 1/2 tsp ground cumin
• 2 cups water
• 1/4 cup fresh parsley

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Instructions

1. Step 1: In a medium saucepan, combine 1 cup brown lentils, 1/2 cup short-grain rice, 2 cups water, 1 tsp salt, and 1/2 tsp ground cumin. Bring to a rolling boil over medium-high heat, then reduce to low, cover, and simmer for 25-30 minutes until tender and liquid is absorbed, stirring once halfway.
2. Step 2: Heat 3 tbsp olive oil in a skillet over medium heat. Add 2 medium finely chopped yellow onions and cook for 8-10 minutes until golden brown and caramelized, stirring occasionally.
3. Step 3: Whisk 1/4 cup tahini, 2 tbsp lemon juice, 2 minced garlic cloves, and 2 tbsp water in a small bowl until smooth and creamy, adding salt to taste.
4. Step 4: Fluff the cooked lentil-rice mixture with a fork, transfer to a serving dish, and top with the caramelized onions. Drizzle generously with the tahini sauce and sprinkle with 1/4 cup chopped fresh parsley before serving.