Makhlouta (Mixed Bean, Lentil and Bulgur Soup with Fried Onions)
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Ingredients
- 100 g dried brown lentils
- 3 onion
- 5 tbsp olive oil
- 400 g tinned chickpeas
- 400 g tinned red kidney beans
- 400 g tinned cannellini beans
- 75 g bulgur wheat
- 2 tsp ground cumin
- 1 lemon
Nutrition (per serving)
- Calories
- 683 kcal
- Protein
- 31.2 g
- Carbohydrate
- 78.6 g
- of which sugars
- 9.5 g
- Fat
- 21.4 g
- of which saturates
- 3 g
- Fibre
- 26.8 g
- Salt
- 1.83 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the dried brown lentils and simmer in 1.5 litres water for 15 minutes.
- 2
Meanwhile, slice the onions and fry in the olive oil over a medium heat for 15 minutes until deep golden. Lift out half for the topping.
- 3
Add the drained chickpeas, red kidney beans and cannellini beans to the lentils with the bulgur wheat, cumin, 1½ tsp salt and the onions left in the pan.
- 4
Simmer for 15 minutes, stirring now and then, until the bulgur is tender and the soup is thick, adding a little boiling water if it gets too stiff.
- 5
Serve in bowls topped with the reserved onions and a squeeze of lemon.
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