Qatari Lentil Machboos recipe

Rinse lentils under cold water until the water runs clear.

Soak basmati rice in water for 30 minutes, then drain.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and chopped green chili; cook for 1-2 minutes until fragrant.

Add diced tomato and cook until softened, about 3-4 minutes.

Mix in cumin, coriander, cardamom, cinnamon, and bay leaves; cook for 1 minute.

Add soaked lentils and vegetable broth; bring to a boil.

Reduce heat to low, cover, and simmer for 20 minutes until lentils are tender.

Stir in drained rice and additional broth if needed; season with salt and black pepper.

Cover and cook on low heat for 20-25 minutes until rice is fluffy and cooked through.

Remove from heat and let sit, covered, for 10 minutes.

Fluff the rice and lentils with a fork before serving.

Garnish with fresh cilantro and serve with lemon wedges.

Equipment Needed

Dietary