This lentils and rice with caramelized onions dish comes from Naturally Vegan by Julius Fiedler. It’s a plant-based take on mujaddara, a beloved Levantine recipe made with brown lentils, basmati rice, and plenty of onions.
You start by cooking the onions low and slow until they turn golden and crisp. Use some of that fragrant onion oil to flavor the rice and lentils while they cook. Once everything’s ready, pile the onions on top and drizzle over more of the oil for extra depth.
This dish works well as a main or side. It’s perfect for family dinners or meal prep. You can double the recipe and serve it from one big pot or spread it out on a platter. Add greens or roasted vegetables if you want more color and texture. Spoon over vegan yogurt or tahini for a creamy touch.
Lentils bring fiber and plant protein, while rice keeps it hearty. The caramelized onions tie everything together with sweetness and crunch. This dish is easy to make, full of flavor, and even better the next day. It’s comfort food you’ll want to make on repeat.
This vegan dish is tasty, packed with protein, and easy to make.
Duration1 hour 15 minutes
Servings4
In the south of Lebanon, mujaddara is commonly prepared with coarse bulgur instead of white rice, giving it a wholesome nutty flavor. Swap the rice with bulgur (no need to rinse and soak) and follow the recipe as above.
Excerpted from Naturally Vegan: Delicious Recipes From Around the World That Just Happen to Be Plant-Based by Julius Fiedler, published 15 May 2025. Julius shares more on Instagram @hermann, TikTok @bakinghermann, and YouTube @BakingHermann.
