Arab Main course

Al Rashoof

Name: Al Rashoof
Prep time: PM0.00T
Cook time: PM30.00T
Total time: PM30.00T
Cuisine: Arab
Ingredients: 1½ cups or 250 g green lentils; 4 cups water or 1 litre; 1½ tablespoons vegetable oil; 2 small red onions or 100 g; thinly sliced; 1 medium onion or 130 g; cut into cubes; ½ cup hot water or 125 ml; 2 cups or 500 ml liquid whey (jameed); 1 cup low fat yoghurt or 250 ml; 2 cubes MAGGI® Chicken Bouillon or 20 g; 1 teaspoon white ground pepper; 1 tablespoon vegetable oil; 4 tablespoons dried mint

30 Min

Easy

Ingredients

6 6 servings

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

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.