- 2 tablespoons Vegetable oil
- 400 g Lamb , or beef, cut into medium cubes
- 2 medium Onions or 250 g, sliced
- 1 cup green lentil or 180 g, washed
- 1 medium Tomato or 150 g, peeled and diced
- 1 tin canned chickpeas drained
- 6.5 cups Water or 1625 ml
- 2 cubes MAGGI Chicken Stock
- 2 tablespoons Tomato paste
- 0.5 teaspoon chili paste
- 0.58 g Seven spices
- 0.58 g ground cinnamon
Basaleya with Lentil
INGREDIENTS
Basaleya with Lentil with
Basaleya with Lentil with 
- 2 tablespoons Vegetable oil
- 400 g Lamb , or beef, cut into medium cubes
- 2 medium Onions or 250 g, sliced
- 1 cup green lentil or 180 g, washed
- 1 medium Tomato or 150 g, peeled and diced
- 1 tin canned chickpeas drained
- 6.5 cups Water or 1625 ml
- 2 cubes MAGGI Chicken Stock
- 2 tablespoons Tomato paste
- 0.5 teaspoon chili paste
- 0.58 g Seven spices
- 0.58 g ground cinnamon
NUTRITIONAL INFORMATION
Basaleya with Lentil with
Basaleya with Lentil with
- Energy 465 (Kcal)
- Protein 28 (g)
- Total Fat 20 (g)
HOW TO PREPARE
Basaleya with Lentil with
Basaleya with Lentil with
1
Heat the oil in a large pot. Add the meat and cook for 4 minutes or until brown in color then add onion and fry until it's tender.
2
Add the lentil, tomato, chickpeas, water and MAGGI Chicken Stock cubes. Bring to boil and simmer uncovered on low heat for 40 minutes or until meat and lentil are well cooked.
3
Add tomato paste, chili paste and spices (add more salt if needed) then simmer for additional 5 minutes, stirring irregularly. Remove from heat and serve.
REVIEWS
Basaleya with Lentil with
