Um Safia's Note:
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.
My Private Note
Units: US | Metric
- 1Soak the beans, lentils & chick peas over night in plenty of cold water. Once soaked, rinse them well & pick out any bad bits, grit etc.
- 2Place the beans, lentils & chick peas in a pressure cooker with the water & salt. Cook on a medium heat for 15 minutes (time from when the cooker reaches it's pressure).
- 3In 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.
- 4In a frying pan / skillet, brown the onions in the olive oil. Set aside once cooked.
- 5When 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.
- 6Add the lemon juice & cook for a couple more minutes before serving.
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Nutritional Facts for Makhlouta 1 - Vegetarian Hearty Lebanese Lentil & Bean Soup
Serving Size: 1 (234 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 426.5
- Calories from Fat 140
- Total Fat 15.6 g
- Saturated Fat 2.1 g
- Cholesterol 0.0 mg
- Sodium 451.3 mg
- Total Carbohydrate 57.0 g
- Dietary Fiber 14.0 g
- Sugars 4.0 g
- Protein 15.4 g