Mixed bean soup - shorbet makhlouta
Mixed bean soup - shorbet makhlouta

Hey everyone, it’s Brad, welcome to our recipe site. Today, we’re going to make a distinctive dish, mixed bean soup - shorbet makhlouta. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Mixed bean soup - shorbet makhlouta is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Mixed bean soup - shorbet makhlouta is something which I’ve loved my entire life.

Find Deals on Us Senate Bean Soup in Boxed Meals on Amazon. Once lentils are cooked, add in the saucepan the chickpeas and the white beans. Don't hesitate to add more water if necessary. Salt MAKHLOUTA (MIXED BEAN SOUP) RECIPE.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook mixed bean soup - shorbet makhlouta using 8 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Mixed bean soup - shorbet makhlouta:
  1. Get 1 cup canned chickpeas
  2. Get 1 cup canned white beans
  3. Take 1 cup brown lentils, washed and drained
  4. Prepare 1 medium onion, minced
  5. Get 1 cube chicken broth
  6. Make ready 3 tablespoons olive oil
  7. Get 1 tablespoon cumin
  8. Make ready 1 teaspoon salt

Makhlouta is a delicious Lebanese soup that consists of many different kinds of beans. "Makhlouta" means "mixed" in Arabic. Traditionally, this soup is eaten during Lent in Lebanon because it has no meat. It's very filling, delicious, and it hits the spot during the cold months! Nothing means mountain rustic food as much as makhlouta, or the "mixed," and it is in fact a mix of several kinds of beans and a bit of coarse bulgur, all cooked together in a thick brown porridge-like sauce.

Steps to make Mixed bean soup - shorbet makhlouta:
  1. In a saucepan, put the lentils with 7 cups of water; add the chicken broth cube and put on medium heat until lentils are cooked.
  2. Once lentils are cooked, add in the saucepan the chickpeas and the white beans. Don't hesitate to add more water if necessary.
  3. Meanwhile, heat the olive oil in a skillet and fry the onion until soft. Add it to the saucepan.
  4. Add in the cumin and salt and leave on heat for 10 more minutes while stirring.
  5. Remove from heat. Serve immediately.

It's very filling, delicious, and it hits the spot during the cold months! Nothing means mountain rustic food as much as makhlouta, or the "mixed," and it is in fact a mix of several kinds of beans and a bit of coarse bulgur, all cooked together in a thick brown porridge-like sauce. Long ago, before the invasion of Monsanto and its genetically adulterated grains into our food chain, Lebanese farmers used to pick locally grown organic beans and grains to make Makhlouta. In the same covered Dutch oven cook the celery, onion, carrot, and garlic in the hot oil until tender, stirring once or twice. Set aside seasoning packet from beans.

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