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Basaleya with Lentil
3'
Not included in this recipe
Treenut
Peanuts
Fish
Crustaceans
Ingredients
Servings
-
5 Portions
+
Vegetable oil
2 tablespoons Vegetable oil
Minced lamb
400 grams Minced lamb
Onions, finely chopped
2 Mediums Onions, finely chopped
Green lentils
1 cup Green lentils
Tomatoes, peeled and diced
1 Medium Tomatoes, peeled and diced
Chickpeas
1 can Chickpeas
Water
6 1/2 cups Water
MAGGI® Chicken Bouillon
2 cubes MAGGI® Chicken Bouillon
Tomatoes, peeled and diced
2 tablespoons Tomatoes, peeled and diced
Chilli Paste
10 grams Chilli Paste
Ground seven spices
1/4 teaspoon Ground seven spices
Ground cinnamon
1/4 teaspoon Ground cinnamon
Basaleya with Lentil
Nutri value
| Carbohydrates | 42.18 g |
| Energy | 491.65 kcal |
| Fat | 24.28 g |
| Protein | 27.34 g |
| Fiber | 8.74 g |
| Sodium | 980.1 g |
| Sugar | 6.25 g |
Instructions
3 Steps
50'
Total
5'Preparation
50'Cooking
0'Waiting
Step by step
1 of 3
1'
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.
Check
2 of 3
1'
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.
Check
3 of 3
1'
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.
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Basaleya with Lentil
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