- 2 cups green lentil washed and drained
- 2 tablespoons Olive oil
- 1 medium Onion
- 10 cups Water
- 3 cubes MAGGI Less Salt Chicken Stock
- 2 cups green lentil
- 1 cup Egyptian rice
HOW TO PREPARE
Warm olive oil in a large pot, fry chopped onions for 3 minutes or until they becomes tender. Add water, MAGGI Less Salt Chicken Stock cubes and lentil. Bring to boil and simmer on low heat for 50 minutes or until lentil is cooked.
Blend the mixture using a hand blender or food processor until it becomes very smooth. Return the mixture back to heat. Add the rice and simmer on low heat for 20 minutes with constant stirring or until rice is well cooked and mixture thickens. (add some hot water if needed).