|Photo: Basaleya with Lentil Recipe|
The Hummus Recipes blog: The home of hummus dips and traditional Middle Eastern food invites you to try Basaleya with Lentil Recipe. Enjoy the Middle Eastern cuisine and learn how to make Basaleya with Lentil.
Serves: 5 persons
Preparation time : 25 minutes
Cooking time : 50 minutes
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
6½ cups water or 1625 ml
2 cubes MAGGI® Chicken Bouillon
2 tablespoons tomato paste
½ teaspoon chili paste
¼ teaspoon seven spices
¼ teaspoon ground cinnamon
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.
Add the lentil, tomato, chickpeas, water and MAGGI® Chicken Bouillon cubes. Bring to boil and simmer uncovered on low heat for 40 minutes or until meat and lentil are well cooked.
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.
Serving tips : Serve this dish with vermicelli rice.
Energy : 465.00 Kcal
Protein : 28.00 g
Carbohydrate : 43.00 g
Fats : 20.00 g
More from the Hummus Recipes Blog:
Squash kibbeh balls
Meat & Potatoes Samboosak
Chicken and Potato Casserol
Kofta With Lemon Sauce
Cheese turnovers (White Cheese Burek)
Broiled Chicken with Herb
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