Makhlouta 1 - Vegetarian Hearty Lebanese Lentil & Bean Soup

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 1 cup dry green lentils or 1 cup brown lentils
• 1 cup dried garbanzo beans
• 1/2 cup dried black beans
• 1 cup long grain rice
• 1/2 cup olive oil
• 1/2 cup minced onion
• 1 1/2 teaspoons salt
• 1/2 teaspoon caraway seed
• 6 cups water
• 1 lemon, juice of

Recipe

• 1 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.
• 2 place 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).
• 3 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.
• 4 in a frying pan / skillet, brown the onions in the olive oil. set aside once cooked.
• 5 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.
• 6 add the lemon juice & cook for a couple more minutes before serving.