4 tablespoons olive oil
2 cups or 2 medium onions, sliced
3 garlic cloves, finely chopped
1 cup brown lentils, washed well
6 cups or 1½ litres water
2 cubes Maggi Chicken Stock
1 cup or 1 medium potato, cut into small cubes
3 cups or 500g dandelion leaves, chopped
½ cup lemon juice
1 In a pot, lightly heat the olive oil, add onions and garlic, cook for 4 minutes.
2 Add lentils, water, Maggi Chicken Stock cubes and potato.
3 Cook on low heat for around 15 minutes.
4 Add the dandelion and the lemon juice and cook for further 5 minutes.
5 Remove from heat and serve.
Cooking Tip: yellow or red lentil could be used instead of brown lentil if it is not available.
Serves 4-6 persons, Preparation Time: 15 minutes, Cooking Time:25 minutes