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Lentils and Rice with Crispy Onions
Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Course: Main Course
Cuisine: Mediterranean
Keyword: glutenfree, mujadara, vegan
Servings: 6
Author: Get Set Vegan


  • 1 cup Brown lentils
  • 1 cup Basmati rice
  • 1/2 cup Olive oil
  • 3 medium Onion (Thinly Sliced)
  • 1 tsp Cumin seeds
  • 1 tsp Coriander seeds
  • 1 stick Cinnamon
  • 1 tsp Chili powder
  • 1 tsp Turmeric powder
  • 1 tsp Cumin powder
  • 1 tsp Allspice powder
  • To taste Salt
  • 3 cups Lentil stock (Stock saved from boiled lentil)


  • Pine nuts
  • Fresh cilantro


  • Soak lentil for 2 to 3 hours. Drain and wash thoroughly.
  • Throw the lentils into a medium saucepan. Fill with enough water to cover the lentils by about an inch. Bring it to a boil over medium-high heat, then turn down to simmer and cook until the lentils are tender but not mushy about 20 minutes.
  • Drain into a colander and save the stock which we will use for cooking later.
  • Meanwhile, finely slice the onion and sprinkle with a dash of salt.
  • Next Heat the oil in a medium-size heavy-based saucepan. When hot, carefully add sliced onion. Fry for 10-15 minutes, stirring occasionally with a wooden spoon until the onion takes on a nice brown color and turns crispy. Use the spoon to transfer the onion to a colander.
  • Heat a pan and drop in the cumin and coriander seeds and cinnamon stick. Place over medium heat and toast for a minute or two, until they release those distinctive aromas.
  • Add the rice, olive oil (use the same oil which you used for frying onions), chili powder, turmeric, cumin powder, allspice, a teaspoon of salt. Stir to coat the rice with oil, then add the cooked lentils and stock water.
  • Bring to boil, cover and simmer on very low heat for 15 minutes. Turn off the heat, keep the lid on, and allow the rice to steam undisturbed for about 5 minutes. Taste the rice for seasoning.
  • Serve with the caramelized onions, pine nuts, and some fresh coriander.