- 1.5 cups green lentil
- 4 cups Water
- 1.5 tablespoons Vegetable oil
- 2 small Red onions
- 1 medium Onion
- 1 cup Water
- 2 cups Liquid Whey (Jameed)
- 1 cup low fat yoghurt
- 2 cubes MAGGI Chicken Stock
- 1 teaspoon White ground pepper
- 1 tablespoon Vegetable oil
- 4 tablespoons dried mint
Al Rashoof
INGREDIENTS
Al Rashoof with
Al Rashoof with 
- 1.5 cups green lentil
- 4 cups Water
- 1.5 tablespoons Vegetable oil
- 2 small Red onions
- 1 medium Onion
- 1 cup Water
- 2 cups Liquid Whey (Jameed)
- 1 cup low fat yoghurt
- 2 cubes MAGGI Chicken Stock
- 1 teaspoon White ground pepper
- 1 tablespoon Vegetable oil
- 4 tablespoons dried mint
NUTRITIONAL INFORMATION
Al Rashoof with
Al Rashoof with
- Energy 250 (Kcal)
- Protein 15 (g)
- Total Fat 7.5 (g)
HOW TO PREPARE
Al Rashoof with
Al Rashoof with
1
In a medium pot, on medium heat boil the washed Green Lentils in 4 cups of water until fully cooked. Drain set aside.
2
Heat 15g Vegetable Oil in a deep sauce pan and fry Onion Slices until golden brown, remove and set aside for garnish.
3
Add chopped Onions to the same pan, and gently fry until translucent. Add Water, Jameed and Yogurt to the pan with the onions, bring to boil and simmer for 5 minutes.
4
Add 2 MAGGI Chicken Stock cubes to the pot and continue stirring.
5
Add the cooked lentils and White Pepper to the Jameed sauce, and simmer on low heat for 10 minutes.
6
In the mean time, heat the remaining 10g Vegetable Oil to a small frying pan, add dried Mint Leaves and sauté for 2-3 minutes. Make sure not to burn the Mint.
7
Serve thickened Jameed and Lentil soup in a large serving dish, garnish with fried Onion slices and drizzle mint sauce around the center.
REVIEWS
Al Rashoof with
