Hearty Lebanese Makhlouta Soup with Beans and Lentils
Delve into the rich culinary tradition of Lebanon with this Hearty Makhlouta Soup, a wholesome and filling dish perfect for sharing. This vegetarian version combines an array of delicious pulses, including green lentils, garbanzo beans, and black beans, simmered to perfection. The addition of rice adds a satisfying texture, while aromatic spices and fresh lemon juice elevate the flavors. Traditionally made with a selection of seven grains or pulses, this recipe captures the heart of Lebanese cuisine. Enjoy it as a comforting meal or a nutritious starter that warms the soul. Whether you prepare it in a pressure cooker for convenience or choose the timeless stovetop method, you’re sure to savor every spoonful. Serve alongside fresh bread and a sprinkle of herbs for a complete experience.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
dry green lentils
1 cup (rinsed and soaked)
dried garbanzo beans
1 cup (rinsed and soaked)
dried black beans
1/2 cup (rinsed and soaked)
long grain rice
1 cup (rinsed)
olive oil
1/2 cup (for sautéing)
minced onion
1/2 cup (for sautéing)
salt
1 1/2 teaspoons (to taste)
caraway seeds
1/2 teaspoon (whole)
water
6 cups (for cooking)
lemon
1 (juiced)
Instructions
1
The night before, soak the garbanzo beans, black beans, and green lentils in ample cold water. After soaking overnight, rinse them thoroughly and remove any debris or bad pieces.
2
In a pressure cooker, combine the soaked pulses with the 6 cups of water and 1 1/2 teaspoons of salt. Lock the lid and bring to medium heat. Once the cooker reaches its pressure, cook for 15 minutes.
3
Meanwhile, prepare the rice. Rinse the rice under cold water until the water runs clear. In a separate pot, combine the rinsed rice with 1 1/2 cups of lightly salted water. Cover and cook on low heat until tender. Once cooked, drain and set aside.
4
In a frying pan, heat the olive oil over medium heat. Add the minced onion and sauté until golden brown and fragrant. Remove from heat and set aside.
5
Once the pulses have finished cooking, allow the pressure cooker to release its pressure naturally. Carefully open the lid and stir in the cooked rice, sautéed onions, and caraway seeds. Adjust seasoning as needed.
6
Simmer the soup uncovered, stirring occasionally, until it reaches your desired consistency. If the soup thickens too much, feel free to add additional water or vegetable stock.
7
Finally, mix in the juice of one lemon and allow the soup to cook for an additional couple of minutes before serving warm.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Lebanese Makhlouta Soup?
Hearty Lebanese Makhlouta Soup is a traditional wholesome dish made with a variety of pulses and grains, such as lentils, beans, and rice, simmered with aromatic spices.
Is this Makhlouta soup recipe vegetarian?
Yes, this version of the soup is completely vegetarian and also fits a vegan diet as it uses plant-based ingredients and olive oil.
Which pulses are used in this recipe?
This recipe uses dry green lentils, dried garbanzo beans (chickpeas), and dried black beans.
Do I need to soak the beans and lentils?
Yes, you should soak the garbanzo beans, black beans, and green lentils in cold water overnight before cooking.
What should I do after soaking the pulses overnight?
After soaking, rinse them thoroughly under cold water and remove any debris or bad pieces before starting the cooking process.
Can I cook this soup in a pressure cooker?
Yes, using a pressure cooker is a convenient method. The soaked pulses should be cooked for 15 minutes once the cooker reaches pressure.
How much water is needed for the pressure cooker?
You will need 6 cups of water to cook the pulses in the pressure cooker.
What type of rice is used in this soup?
The recipe calls for 1 cup of long grain rice.
Is the rice cooked with the beans?
No, the rice is rinsed and cooked separately in lightly salted water until tender before being added to the soup.
How do I prepare the onions for the soup?
Mince the onions and sauté them in olive oil until they are golden brown and fragrant before adding them to the cooked pulse mixture.
What spice gives the soup its distinct flavor?
Caraway seeds provide the aromatic and traditional flavor characteristic of Lebanese Makhlouta.
When should I add the lemon juice?
The juice of one lemon is added at the very end of the cooking process, allowing it to cook for just a couple more minutes before serving.
What should I do if the soup becomes too thick?
If the soup thickens too much during simmering, you can add additional water or vegetable stock to reach your desired consistency.
Can I make this soup on a stovetop without a pressure cooker?
Yes, you can use the stovetop method, though it will take longer for the pulses to soften compared to the pressure cooker.
Is salt added at the beginning of cooking?
Yes, 1 1/2 teaspoons of salt are added to the pulses and water when starting the pressure cooker.
How much olive oil is used?
The recipe uses 1/2 cup of olive oil, specifically for sautéing the minced onions.
What is the traditional meaning of 'Makhlouta'?
Traditionally, it refers to a mixture, often made with a selection of seven grains or pulses representing Lebanese culinary heritage.
Can I use vegetable stock instead of water?
Yes, vegetable stock can be used to add more depth of flavor to the soup.
How should the pressure be released from the cooker?
After the pulses have finished cooking, allow the pressure cooker to release its pressure naturally before opening the lid.
What are the recommended serving suggestions?
Serve the soup warm alongside fresh bread and a sprinkle of fresh herbs for a complete meal.
Is this soup a healthy choice?
Yes, it is a nutritious, fiber-rich, and protein-packed meal thanks to the combination of various beans and lentils.
How much rice is needed?
The recipe calls for 1 cup of dry long grain rice.
How many cups of water do I use for the rice?
The rice should be cooked in 1 1/2 cups of lightly salted water.
Do I need to rinse the rice?
Yes, rinse the rice under cold water until the water runs clear to remove excess starch before cooking.
Can I use other beans in this soup?
While this recipe uses green lentils, garbanzo, and black beans, you can experiment with other pulses as the dish is traditionally a mix of several types.
What temperature should the pressure cooker be set to?
The pressure cooker should be brought to medium heat to reach its required pressure.
When do I adjust the seasoning?
Adjust the seasoning after stirring the rice, sautéed onions, and caraway seeds into the cooked pulses.
Should the soup be covered while simmering?
The final simmering step is done uncovered while stirring occasionally to reach the desired thickness.
Is caraway the only spice used?
In this specific recipe, caraway seeds and salt are the primary seasonings, though the sautéed onions and lemon provide significant flavor.
How much caraway seed is required?
The recipe requires 1/2 teaspoon of whole caraway seeds.