Arab Main course

Basaleya with Lentil

Name: Basaleya with Lentil
Prep time: PM0.00T
Cook time: PM50.00T
Total time: PM50.00T
Cuisine: Arab
Ingredients: 2 tablespoons Vegetable oil; 400 grams Minced lamb; 2 Mediums Onions; finely chopped; 1 cup Green lentils; 1 Medium Tomatoes; peeled and diced; 1 can Chickpeas; 6 1/2 cups Water; 2 cubes MAGGI® Chicken Bouillon; 2 tablespoons Tomatoes; peeled and diced; 1/2 teaspoon Chilli Paste; 1/4 teaspoon Ground seven spices; 1/4 teaspoon Ground cinnamon

50Min

Easy

Ingredients

5 Servings

2 tbsp

Vegetable oil

400 g

Minced lamb

2 Mediums

Onions, finely chopped

1 cup

Green lentils

1 Medium

Tomatoes, peeled and diced

1 can

Chickpeas

6.5 cups

Water

2 cubes

MAGGI® Chicken Bouillon

2 tbsp

Tomatoes, peeled and diced

0.5 tsp

Chilli Paste

0.25 tsp

Ground seven spices

0.25 tsp

Ground cinnamon

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Nutrition Value

Information per serving

Step 1

Heat the oil in a large pot. Add the meat and cook for 4 mins or until brown in color, then add onion and fry until tender.

Step 2

Add the lentil, tomato, chickpeas, water and MAGGI® Chicken Bouillon cubes. Bring to a boil and simmer uncovered on low heat for 40 mins or until meat and lentils are well cooked.

Step 3

Add tomato paste, chili paste and spices (add more salt if needed) then simmer for additional 5 mins, stirring regularly. Remove from heat and serve.

Step 1 of 3

Heat the oil in a large pot. Add the meat and cook for 4 mins or until brown in color, then add onion and fry until tender.

Step 2 of 3

Add the lentil, tomato, chickpeas, water and MAGGI® Chicken Bouillon cubes. Bring to a boil and simmer uncovered on low heat for 40 mins or until meat and lentils are well cooked.