Tigris River-Inspired Lentil and Rice Pilaf with Caramelized Onions

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A fragrant pilaf combining tender green lentils and basmati rice, enhanced with sweet caramelized onions and aromatic spices evocative of Mesopotamian flavors. This Middle Eastern-inspired rice and grain recipe (vegetarian), ready in about 50 minutes, pairs green lentils, basmati rice, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 40 min Serves 4 Middle Eastern cuisine 280 cal/serving

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Ingredients

1 cup green lentils
1 cup basmati rice
2 medium, thinly sliced yellow onion
3 tbsp olive oil
1 tsp ground cumin
1/2 tsp ground turmeric
1 tsp salt
3 cups water
1/4 cup chopped, for garnish fresh parsley

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Instructions

Step 1: Rinse 1 cup green lentils and 1 cup basmati rice separately under cold water until clear, then set aside.
Step 2: Heat 3 tbsp olive oil in a large pot over medium heat. Add 2 thinly sliced medium yellow onions and cook, stirring occasionally, for 15-20 minutes until deeply golden and caramelized.
Step 3: Stir in 1 tsp ground cumin and 1/2 tsp ground turmeric into the caramelized onions and cook for 1 minute until fragrant.
Step 4: Add the rinsed 1 cup green lentils and 1 cup basmati rice to the pot, stirring to coat with the spiced onion mixture.
Step 5: Pour in 3 cups water and add 1 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until lentils and rice are tender and water is absorbed.
Step 6: Remove from heat and let stand covered for 5 minutes. Fluff with a fork and garnish with 1/4 cup chopped fresh parsley before serving.