Makhlouta 2 Vegetarian Hearty Lebanese Lentil Bean Soup Food

MAKHLOUTA 1 - VEGETARIAN HEARTY LEBANESE LENTIL & BEAN SOUP

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.

MAKHLOUTA 2 - VEGETARIAN HEARTY LEBANESE LENTIL & BEAN SOUP

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.

HEARTY VEGETARIAN LENTIL SOUP

Steps:

• In soup pot, sauté onion in oil until soft.
• Work minced garlic into 1 teaspoon of salt to form a paste and add to onions.
• Mix in tomato paste. Add celery, carrot bay leaves and parley. Cook 3 minutes.
• Add lentils, 2 quarts of water and 1/2 tsp of salt and bring to a boil.
• Lower heat and simmer 25-30 minutes till everything is tender.
• Stir in mustard and vinegar. Garnish with celery leaves and parsley if desired.