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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.
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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.
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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.
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Step 4
1 Min
Add 2 MAGGI® Chicken Bouillon cubes to the pot and continue stirring.
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Step 5
1 Min
Add the cooked lentils and white pepper to the jameed sauce, and simmer on low heat for 10 mins.
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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.
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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.
