Makhlouta 1 - Vegetarian Hearty Lebanese Lentil & Bean Soup

Ingredients

• 1 cup dry green lentils or 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

Directions

1. 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. 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. 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. 4

   In a frying pan / skillet, brown the onions in the olive oil. Set aside once cooked.

5. 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. 6

   Add the lemon juice & cook for a couple more minutes before serving.