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Arab Main course

Al Rashoof

0
30 Min
Easy

Ingredients

-
6 6 servings
+

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

250 g
Lentils, raw
1000 g
Water, bottled, generic
1.5 tbsp
Vegetable oil-butter spread, reduced calorie
100 g
Onions, raw
130 g
Onions, raw
125 g
Water, bottled, generic
500 g
Whey, acid, fluid
250 g
Yogurt, Greek, plain, lowfat
20 g
MAGGI® Chicken Bouillon
1 tsp
Spices, pepper, black
1 tbsp
Vegetable oil-butter spread, reduced calorie
4 tbsp
Spearmint, dried

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Nutrition Value

Energy
242.25 kcal
Protein
15.93 g
Carbohydrates
37.22 g
Fats
5.04 g
Information per serving
Lets Cook

Instruction

30 Minutes
Step 1
1 Min
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
1 Min
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
1 Min
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
1 Min
Add 2 MAGGI® Chicken Bouillon cubes to the pot and continue stirring.
Step 5
1 Min
Add the cooked lentils and white pepper to the jameed sauce, and simmer on low heat for 10 mins.
Step 6
1 Min
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
1 Min
Serve thickened jameed and lentil soup in a large serving dish, garnish with fried onion slices and drizzle mint sauce around the center.
Al Rashoof

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.

Al Rashoof

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.

Al Rashoof

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.

Al Rashoof

Step 4 of 7

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

Al Rashoof

Step 5 of 7

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

Al Rashoof

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.

Al Rashoof

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.

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