Makhlouta 1 Vegetarian Hearty Lebanese Lentil Bean Soup
Makhlouta is a delicious filling soup which has been made traditionally in lebanon for hundreds of years - usually it has 7 main pulse/grain ingredients. This is the pressure cooker method but you can do it the traditional way using a large pot & simmer the soup until the lentils, beans & chick peas are tender. Feel free to add some stock / bouillion cubes to this soup along with any additional spices you might like. I have added chicken to this on occasion too. This is the first version of makhlouta, i will be posting another version too. Time to make doesn't include overnight soaking of the pulses.
Steps
Soak the beans , lentils & chick peas over night in plenty of cold water.
Once soaked , rinse them well & pick out any bad bits , grit etc.
Place the beans , lentils & chick peas in a pressure cooker with the water & salt.
Cook on a medium heat for 15 minutes.
In a separate pan , cook the rice how you like it - i rinse it then add it to 1 1 / 2 cups of lightly salted water , cover & turn heat down.
Drain & set aside once cooked.
In a frying pan / skillet , brown the onions in the olive oil.
Set aside once cooked.
When the pulses have finished cooking , allow the cooker to de-pressurize then add the rice , onions , caraway seeds & re-season if desired.
Simmer uncovered until the soup is the consistency you like - you can add a little more water or stock if it thickens too much.
Add the lemon juice & cook for a couple more minutes before serving.
Ingredients
dry green lentils, dried garbanzo beans, dried black beans, long grain rice, olive oil, onion, salt, caraway seed, water, lemon, juice of