Syrian Mujaddara with Caramelized Onions and Lentils

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty, comforting dish of lentils and rice topped with sweet caramelized onions, seasoned with earthy cumin and warm spices. This middle eastern-inspired vegetarian (vegan) ready in about 60 minutes pairs brown lentils, long-grain white rice, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 10 min Cook: 50 min Serves 4 Middle Eastern cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1 cup brown lentils thoroughly under cold water. Place them in a medium saucepan with 4 cups water, bring to a boil, then reduce heat to medium-low and simmer uncovered for 15 minutes.
  2. Step 2: Drain any excess water from the lentils and return them to the pot. Add 1 cup long-grain white rice, 1 1/2 tsp salt, 1 tsp black pepper, 2 tsp ground cumin, and 1/2 tsp ground allspice. Add 2 cups fresh water, cover, and cook over low heat for 18-20 minutes until rice and lentils are tender and water is absorbed.
  3. Step 3: While the lentils and rice cook, heat 4 tbsp olive oil in a large skillet over medium heat. Add 3 thinly sliced medium onions and cook, stirring frequently, for 25-30 minutes until deep golden brown and caramelized.
  4. Step 4: Once the mujadara is cooked, fluff it gently with a fork and stir in 2 tbsp fresh lemon juice for brightness.
  5. Step 5: Transfer the mujadara to a serving dish and top generously with the caramelized onions. Serve warm or at room temperature.

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Frequently asked questions

How long does Syrian Mujaddara with Caramelized Onions and Lentils take to make?

Total time is about 60 minutes (10 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Syrian Mujaddara with Caramelized Onions and Lentils?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep brown lentils from drying out.

Can I substitute ingredients in Syrian Mujaddara with Caramelized Onions and Lentils?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Syrian Mujaddara with Caramelized Onions and Lentils for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Syrian Mujaddara with Caramelized Onions and Lentils vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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