Here's a simple, delicious, and comforting vegan Lentil Rice Pilaf with Caramelized Onions recipe. It’s inspired by the Middle Eastern dish mujadara, and it’s budget-friendly, nutritious, and full of flavour.
Ingredients (serves 4):
For the Pilaf:
- ¾ cup brown or green lentils, rinsed
- ¾ cup long-grain rice (like basmati or jasmine), rinsed
- 3 cups water or vegetable broth
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander (optional)
- Salt to taste
For the Caramelized Onions:
- 2 large onions, thinly sliced
- 2 tablespoons olive oil (or use water for oil-free method)
- Pinch of salt
- Cook the Lentils: In a saucepan, add lentils and 1½ cups of water. Bring to a boil, then reduce heat and simmer for about 10–12 minutes, just until the lentils are partially cooked (they’ll finish with the rice). Drain if needed and set aside.
- Caramelize the Onions: While the lentils cook, heat olive oil in a large skillet over medium-low heat. Add sliced onions and a pinch of salt. Cook slowly, stirring often, for about 20–25 minutes until deep golden brown. Add a splash of water if needed to prevent sticking.
- Cook the Rice and Combine: In a large pot, add the par-cooked lentils, rinsed rice, remaining 1½ cups water or broth, cumin, coriander, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 15–18 minutes, or until rice and lentils are tender and liquid is absorbed.
- Fluff and Serve: Turn off heat and let the pilaf sit, covered, for 5 minutes. Fluff with a fork, then top with the caramelized onions.
Serving Suggestions:
- Serve with a side of plain vegan yogurt or a cucumber-tomato salad
- Add chopped parsley or a squeeze of lemon juice for brightness
- Can be eaten warm or at room temperature