Makhlouta 2 - Vegetarian Hearty Lebanese Lentil & Bean Soup |
|
 |
Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
|
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. Time to make doesn't include overnight soaking of the pulses. Ingredients:
1/2 cup dried white kidney beans |
1/2 cup dried red kidney beans |
1/2 cup dried garbanzo beans |
1/4 cup black dried fava beans |
1/4 cup dried black lentils (large variety) |
1/4 cup coarse bulgur |
1/4 cup short-grain rice |
1/2 teaspoon cumin |
1 teaspoon salt |
4 tablespoons lemon juice |
Directions:
1. Soak all the pulses in plenty of cold water overnight. Once soaked, rinse well & pick out any bad bots or grit etc.
2. Put lentils and beans (except fava beans) in a pressure cooker. Cover with water - at least 6 cups, and cook on a medium-high heat for 5 minutes, then reduce the heat to medium & cook for 30 minutes.
3. In a separate pressure cooker or pan with tight fitting lid, cook the fava beans using the same method. Once cooked, drain well & set aside.
4. In a large stockpot, heat oil, add onions and stir-fry until browned. Add the pulses, rice & bulgur to the stockpot. Season to taste & cook over low heat, stirring occasionally for 30 minutes or until rice is tender - you may need to add a little more water at this stage.
5. Finally, add the lemon juice & cook over a low heat for 3 more minutes.
|
|