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Basaleya with Lentil

Name: Basaleya with Lentil
Prep time: 5 s
Cook time: 50 s
Total time: 50 s
Yield: 5
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; 10 grams Chilli Paste; 1/4 teaspoon Ground seven spices; 1/4 teaspoon Ground cinnamon

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Easy

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50 Min

Try this easy-to-follow authentic Basaleya with Lentil recipe at home for your family. Check out other recipes in MAGGI Arabia for more home cooking inspirations.

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Ingredients

5 Servings

Vegetable oil

2 tbsp

Minced lamb

400 g

Onions, finely chopped

2 Mediums

Green lentils

1 cup

Tomatoes, peeled and diced

1 Medium

Chickpeas

1 can

Water

6.5 cups

MAGGI® Chicken Bouillon

2 cubes

Tomatoes, peeled and diced

2 tbsp

Chilli pepper

10 g

Ground all spice

0.25 tsp

Ground cinnamon

0.25 tsp

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Nutritional Information

Carbohydrates

42.18 g

Energy

491.65 kcal

Fats

24.29 g

Protein

27.35 g

Recipe steps

3 min

1 min

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Recipe steps

3 min

Step 1

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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.

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Recipe steps

3 min

Step 2

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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

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Recipe steps

3 min

Step 3

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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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Basaleya with Lentil

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Basaleya with Lentil

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