Makhlouta 1 Vegetarian Hearty Lebanese Lentil Bean Soup Recipes

Steps:

• 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.
• 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).
• 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.
• In a frying pan / skillet, brown the onions in the olive oil. Set aside once cooked.
• 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.
• Add the lemon juice & cook for a couple more minutes before serving.

Steps:

• Soak all the pulses in plenty of cold water overnight. Once soaked, rinse well & pick out any bad bots or grit etc.
• 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.
• 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.
• 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.
• Finally, add the lemon juice & cook over a low heat for 3 more minutes.

Steps:

• Heat oil in a pot or Dutch oven over medium-high heat. Add shallot slices and saute for 1 minute, then add garlic and mushrooms. Saute until mushrooms start to soften, about 3 minutes, stirring frequently so garlic doesn't burn. Add vegetable stock, thyme, and salt and increase heat to high. Bring to a boil, stirring occasionally.
• Stir in lentils and sesame oil, and reduce heat to a simmer. Simmer, stirring occasionally, until lentils are tender, about 20 minutes.
• Divide soup between 4 bowls and garnish with sliced green onions.