Arab Main course

Al Rashoof

Name: Al Rashoof
Prep time: PM0.00T
Cook time: PM30.00T
Total time: PM30.00T
Cuisine: Arab
Ingredients: 1 1/2 cup Green lentils; 4 cups Water; 1 1/2 tablespoon Vegetable oil; 2 Smalls Onions; finely chopped; 1 Medium Onions; finely chopped; 1/2 cup Water; 2 cups Whey (Jameed); 1 cup Low fat yoghurt; 2 cubes MAGGI® Chicken Bouillon; 1 teaspoon Ground Black Pepper; 1 tablespoon Vegetable oil; 4 tablespoons Spearmint; dried

30Min

Easy

Ingredients

6 6 servings

1.5 cups

Green lentils

4 cups

Water

1.5 tbsp

Vegetable oil

2 Smalls

Onions, finely chopped

1 Medium

Onions, finely chopped

0.5 cup

Water

2 cups

Whey (Jameed)

1 cup

Low fat yoghurt

2 cubes

MAGGI® Chicken Bouillon

1 tsp

Ground Black Pepper

1 tbsp

Vegetable oil

4 tbsp

Spearmint, dried

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Nutrition Value

Energy

282.87 kcal

Protein

17.6 g

Carbohydrates

41.88 g

Fats

5.82 g

Information per serving

Step 1

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

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

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

Add 2 MAGGI® Chicken Bouillon cubes to the pot and continue stirring.

Step 5

Add the cooked lentils and white pepper to the jameed sauce, and simmer on low heat for 10 mins.

Step 6

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

Serve thickened jameed and lentil soup in a large serving dish, garnish with fried onion slices and drizzle mint sauce around the center.

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.