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Al Rashoof
Al Rashoof
  • By Course or Type
  • Main Course
  • Stews

Al Rashoof

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  • INGREDIENTS

    Al Rashoof with

  • NUTRITIONAL INFORMATION

    Al Rashoof with

  • HOW TO PREPARE

    Al Rashoof with

  • REVIEWS

    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
  • Energy 250 Kcal
  • Protein 15 g
  • Fats 7.5 g

One of our expert Nutritionists is ready to answer your questions on health, nutrition, and diet for you and your family. How may we help you?

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.

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Hope you enjoyed our recipe. We would love to hear your feedback and comments regarding this recipe. Would you like to leave us a review?

INGREDIENTS

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

  • Energy 250 (Kcal)
  • Protein 15 (g)
  • Total Fat 7.5 (g)
HOW TO PREPARE

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

Hope you enjoyed our recipe. We would love to hear your feedback and comments regarding this recipe. Would you like to leave us a review?

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