This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
ingredient_quantity
recipe ingredient
Olive oil
1tbsp
Maggi® Chicken Bouillon
2cubes
Ginger, finely chopped
1tsp
Garlic, finely chopped
2Cloves
Onions, finely chopped
2large
Carrot, cut into small pieces
2large
bay leaves
1piece
Beetroot
4Mediums
Green lentils
2cups
Hot Water
4cups
Fresh Rosemary
1bunch
spring onions, finely chopped
1Medium
Utensils and appliances
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Nutritional Information
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Carbohydrates
62.32 g
Energy
350.51 kcal
Fats
4.31 g
Protein
19.12 g
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Recipe steps
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Step 1
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Soak lentils for 1 hour.
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Sauté onions, garlic and ginger with bay leaf in olive oil until translucent. Add carrots, beetroot and lentils and sauté for 5 mins
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Add 2 cubes of MAGGI® Chicken Bouillon, 4 cups of beetroot juice and 1 rosemary stem. Leave to simmer for 20 mins and cover with the lid.
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Garnish with green onions and drizzle olive oil.
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Serving Tip: Serve with chopped chili, vinegar, garlic, lemon juice and olive oil.