Makhlouta - Vegetarian Hearty Lebanese Lentil and Bean Soup

Name: Makhlouta - Vegetarian Hearty Lebanese Lentil and Bean Soup
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 6 servings
Cuisine: Lebanese Coastal & Mountain
Ingredients: 0.5 cup dried white kidney beans; 0.5 cup dried red kidney beans; 0.5 cup dried garbanzo beans; 0.25 cup black dried fava beans; 0.25 cup dried black lentils; 0.25 cup coarse bulgur; 0.25 cup short-grain rice; 0.5 tsp cumin; 1 tsp salt; 4 tbsp lemon juice

Pan-cooked kidney beans, chickpeas and bulgur, warmed with cumin.

1 hr 30 min · Serves 6 · Medium

Method

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Time: Prep 20 min · Cook 70 min · 90 min total
Difficulty: medium

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.
30 min
5
Finally, add the lemon juice & cook over a low heat for 3 more minutes.