Lentils and Rice With Caramelized Onions

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

This can be served either warm or room temperature as an appetizer (good with toasted pita chips), or as a side to chicken. As suggested by some reviewers, add cumin and allspice to taste, if desired!


  1. Peel and slice onions vertically.
  2. Heat 3 tablespoons oil in a large skillet over medium-low heat.
  3. Add onion; cover and cook 15 minutes or until soft, stirring occasionally.
  4. Uncover and increase heat to medium; cook 25 minutes or until golden brown, stirring occasionally. Reduce heat to low and keep onions warm.
  5. While onion cooks, bring water to a boil in a large saucepan.
  6. Add lentils; return to a boil and reduce heat to keep at a low boil and cook 20 minutes.
  7. Stir in 1/2 cup caramelized onion, rice, salt, and pepper. Cover, and cook over medium-low heat for 25 minutes, until lentils and rice are tender.
  8. Spoon lentils and rice into a shallow dish; top with remaining onion.
  9. Drizzle remaining oil over lentils. Serve with yogurt, if desired.
Most Helpful

I add cumin & allspice and we serve ours this way as well rather than a typical way with a tomato sauce. I do like to add a bit of brown sugar to the caramelized onions for the top. Reviewed for Everyday's a Holiday March 2010.

UmmBinat March 30, 2010

We all love this healthy and great-tasting dish! My Syrian brother-in-law first introduced it to us (I believe he called it m'jedereh) and we've been enjoying it ever since. Mike your version is just as good. I added some cumin and allspice as well, and served with greek yoghurt on the sides. For anyone who hasn't tried this recipe and is considering it - first of all, make it - it's delicious! Secondly, yes, you really need all that onion. ;-)

evelyn/athens June 05, 2011

Delicious just the way we eat. I added some cumin and tumeric and a little butter. Thanks mike. Made for Ramadan Tag 2009.

Jamilahs_Kitchen August 22, 2009