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Arab Main course

Basaleya with Lentil

0
50 Min
Easy

Ingredients

-
5 Servings
+

This dish has been optimized for 5 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

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
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Instruction

50 Minutes
Step 1
1 Min
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
1 Min
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
1 Min
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.
Basaleya with Lentil

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.

Basaleya with Lentil

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.

Basaleya with Lentil

Step 3 of 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.

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