Wednesday, March 7, 2018

Basaleya with Lentil Recipe

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Title : Basaleya with Lentil Recipe
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Basaleya with Lentil Recipe

Photo: Basaleya with Lentil Recipe

Cuisine: Syrian
Category: Levant
Serves: 5 persons
Difficulty: Easy
Cost: Cheap

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.

Nutritional Information Per Portion of 300g

Energy :     465.00 Kcal
Protein :     28.00 g
Carbohydrate :     43.00 g
Fats :     20.00 g

Good Question
Why are green lentils considered nutritious?

Good to Know
Green lentils are a great source of essential vitamins and minerals especially folic acid and iron.

Good To Remember
This dish is full of protein which is essential for cell renewal and mainaintance of muscle function. Its source is the meat as well as the chickpeas and lentils: Each serving contains about 27 grams!

Adopted from Nestle Family

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