Makhlouta (All-bean Soup) is a traditional Lebanese recipe for a classic vegetarian soup of mixed beans, rice and bulgur wheat cooked in an olive oil, onion and water base. The full recipe is presented here and I hope you enjoy this classic Lebanese version of: All-bean Soup (Makhlouta).
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Ingredients:
70g rice
70g bulgur wheat
70g chickpeas
70g red kidney beans
70g white kidney beans
70g green lentils
1 tsp baking soda
2 large onions, chopped
120ml olive oil
2.5l water
2 tbsp sea salt
flat-leaf parsley, chopped, to garnish
Method:
Combine the chickpeas, kidney beans and lentils in a bowl. Add he baking soda then cover with plenty of water and set aside to soak over night. The following day, drain the beans and wash in cold, running water. Separately wash the rice and bulgur wheat.
Place the beans in a pan with the water, bring to simmer, cover and cook until tender (about 40 to 60 minutes, depending on the age of the beans). At this point stir in the rice an bulgur wheat.
In the meantime, heat the olive oil in a pan. Add the onions and fry for about 8 minutes, or until browned. Turn into the bean and rice mix and simmer for about 35 minutes more, or until all the ingredients are thoroughly cooked and tender.
Season to taste with salt then ladle into warmed soup bowls. Garnish with flat-leaf parsley and serve with bread.
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