Makhlouta bean soup

Mixed is the literal translation for the word “makhlouta.” This traditional Lebanese soup consists of a medley of chickpeas, pinto beans (or any bean of your choice), lentils and bulgur. The ingredients look simple but the outcome is deep in flavor. Adapted from Marmite & Ponpon. Serves 6.

Ingredients

• 1 cup chickpeas

• 1 cup beans (of your choice but usually it’s pinto beans)

• 1 cup lentils

• 1/2 cup bulgur

• 2 big onions finely diced

• 2 tbsp olive oil

• salt to taste

• cumin powder for seasoning (optional)

Instructions

1. Soak chickpeas and beans overnight or for at least 12 hours to double in size.

2. In a deep pot fry the onions in olive oil until tender and fragrant. When they start turning into golden brown color, drain out chickpeas and beans from water and add them to the onion then the lentils and bulgur. Add 8 cups of water and cook on medium heat. When it starts boiling, reduce to low heat, cover the pot and let it simmer for an hour. If the water reduces feel free to add some more. The level of water should be always 2-3cm above the grains.

3. Serve hot with a sprinkle of cumin, it gives a nice deep flavor and helps with the digestion of the grains later. Some people like to add lemon juice for this purpose.

4. Serve with pita bread or toast and a salad. Enjoy!

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