One-Pan Mujaddara Bowl with Crispy Caramelized Onions
Lentils + rice + caramelized onions = one of the most satisfying cheap dinners on earth.
Mujaddara is one of those ancient, humble dishes that somehow tastes like it took way more effort than it did. You're looking at lentils and rice cooked together in one pan, topped with deeply caramelized onions that go almost jammy and sweet. It's the kind of dinner to make when money is tight and you need something genuinely filling — not sad-filling, but warm-and-satisfied filling. Expect about 40 minutes total, most of which is hands-off simmering time. The caramelized onions are the move; don't rush them.
Ingredients
- 3 tbsp olive oil — divided
- 2 unit large yellow onions — thinly sliced into half-moons
- 1 tsp granulated sugar — helps the onions caramelize faster
- 1 cup green or brown lentils — rinsed and picked over; not red lentils
- 0.75 cup long-grain white rice — rinsed
- 3 cup water or vegetable broth — broth adds more depth
- 3 unit garlic cloves — minced
- 1 tsp ground cumin
- 0.5 tsp ground coriander
- 0.5 tsp ground cinnamon
- 0.25 tsp ground allspice
- 1 tsp kosher salt — plus more to taste
- 0.25 tsp black pepper
- 1 tbsp lemon juice — fresh or bottled
Method
- 1 Heat 2 tbsp of olive oil in a large, deep skillet or wide saucepan over medium heat. Add the sliced onions and sugar, and stir to coat. Cook, stirring every few minutes, for 20–25 minutes until the onions are deeply golden brown and jammy. If they start sticking, add a splash of water and scrape the bottom. This is the most important step — don't rush it.
- 2 While the onions cook, rinse the lentils and rice separately under cold water until the water runs mostly clear.
- 3 Once the onions are caramelized, use a slotted spoon to scoop out about half of them and set aside on a plate — these will go on top at the end.
- 4 Add the remaining 1 tbsp of olive oil to the pan with the remaining onions. Add the minced garlic, cumin, coriander, cinnamon, allspice, salt, and pepper. Stir and cook for 1 minute until fragrant.
- 5 Add the rinsed lentils to the pan and stir to coat with the spiced onion mixture. Pour in 3 cups of water or broth. Bring to a boil over medium-high heat.
- 6 Once boiling, reduce heat to low, cover, and simmer for 10 minutes.
- 7 After 10 minutes, stir in the rinsed rice. Re-cover and continue simmering on low for another 15 minutes, or until both the lentils and rice are tender and the liquid is absorbed.
- 8 Remove from heat and let sit, covered, for 5 minutes. Fluff gently with a fork, taste, and adjust salt. Stir in the lemon juice.
- 9 Serve topped with the reserved caramelized onions. Add plain yogurt, a drizzle of olive oil, or fresh herbs if you have them.
Variations
- Add plain yogurt on top — A dollop of plain yogurt (dairy or dairy-free) is the traditional accompaniment and makes the dish feel more complete. Stir in a pinch of salt and a drizzle of olive oil to the yogurt before serving.
- Faster onion shortcut — If you're too tired to caramelize onions for 20 minutes, use 1 tbsp olive oil and cook sliced onions on medium-high for 8–10 minutes until just golden and softened. They won't be as sweet and jammy, but the dish still works.
- Add greens — Stir a few handfuls of baby spinach or chopped kale into the pan in the last 2 minutes of cooking for extra nutrition at no real cost.
Notes
Green or brown lentils hold their shape during cooking — red lentils will turn mushy. The cinnamon and allspice might seem unusual but they're what make mujaddara taste like mujaddara, not just lentil rice. This reheats beautifully with a splash of water in the microwave. Total cost is typically under $3 for the whole batch.
Equipment that helps
- Large deep skillet or wide saucepan with a lid — You need enough surface area to caramelize the onions properly and enough depth to simmer the lentils and rice without overflow.
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