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Heat Vegetable Oil in a large soup pot and sauté sliced Onions until golden, remove from pot and set aside for garnish.
Add chopped Onions sauté for 5 minutes until soft, add Tomato paste and sauté for an additional 2-3 minutes.
Add Parsley, Spinach, Dill, Coriander, and Spring-onion ends and allow to wilt.
Add 1000 ml Hot Water, 2 MAGGI Chicken Stock cubes and drained Chick Peas and Beans. Bring to boil.
Add Turmeric and Green Lentils and simmer on medium heat until all beans and lentils are cooked and tender. If the stew thickens, add more water.
15 minutes before serving, add Reshta, Vinegar and Mint; stir, cover and simmer on low heat until noodles are cooked.
Garnish and serve with fried sliced onions.
Per Portion of 300g
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