Al Rashoof

How to prepare

1. In a medium pot, on medium heat boil the washed Green Lentils in 4 cups of water until fully cooked. Drain set aside.
2. Heat 15g Vegetable Oil in a deep saucepan and fry Onion Slices until golden brown, remove and set aside for garnish.
3. Add chopped Onions to the same pan, and gently fry until translucent. Add Water, Jameed and Yogurt to the pan with the onions, bring to a boil and simmer for 5 minutes.
4. Add 2 MAGGI Chicken Stock cubes to the pot and continue stirring.
5. Add the cooked lentils and White Pepper to the Jameed sauce, and simmer on low heat for 10 minutes.
6. In the mean time, heat the remaining 10g Vegetable Oil to a small frying pan, add dried Mint Leaves and sauté for 2-3 minutes. Make sure not to burn the Mint.
7. Serve thickened Jameed and Lentil soup in a large serving dish, garnish with fried Onion slices and drizzle mint sauce around the center.