This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
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Step 1 of 7
Place a pot on medium heat, boil the washed green lentils in 4 cups of water until fully cooked. Drain and set aside.
Step 2 of 7
Heat 15 g vegetable oil in a deep sauce pan and fry onion slices until golden brown, remove and set aside for garnish.
Step 3 of 7
Add chopped onions to the same pan, and gently fry until translucent. Add water, jameed and yogurt to the pan with the onions, bring to boil and simmer for 5 mins.
Step 4 of 7
Add 2 MAGGI® Chicken Bouillon cubes to the pot and continue stirring.
Step 5 of 7
Add the cooked lentils and white pepper to the jameed sauce, and simmer on low heat for 10 mins.
Step 6 of 7
In the mean time, heat the remaining 10 g vegetable oil in a small frying pan, add dried mint leaves and sauté for 2-3 mins. Make sure not to burn the mint.
Step 7 of 7
Serve thickened jameed and lentil soup in a large serving dish, garnish with fried onion slices and drizzle mint sauce around the center.