- 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
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 a 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.
NUTRITIONAL INFORMATION
Basaleya with Lentil with
Basaleya with Lentil with
- Energy 465 (Kcal)
- Protein 28 (g)
- Total Fat 20 (g)
REVIEWS
Basaleya with Lentil with
