Makhlouta 1 Vegetarian Hearty Lebanese Lentil Bean Soup Recipes

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HEARTY VEGGIE LENTIL SOUP



Hearty Veggie Lentil Soup image

Chock-full of veggies, this delicious lentil soup is really simple to fix. In St. Ignatius, Montana, Joy Maynard often doubles the recipe and freezes half for later.

Provided by Taste of Home

Categories     Lunch

Time 1h50m

Yield 6 servings.

Number Of Ingredients 14

3 cups water
3 cups vegetable broth
3 medium carrots, sliced
1 medium onion, chopped
1 cup dried lentils, rinsed
2 celery ribs, sliced
1 small green pepper, chopped
1/4 cup uncooked brown rice
1 teaspoon dried basil
1 garlic clove, minced
1 bay leaf
3/4 cup tomato paste
1/2 cup frozen corn
1/2 cup frozen peas

Steps:

  • In a large saucepan, combine the first 11 ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until lentils and rice are tender. , Add the tomato paste, corn and peas; stir until blended. Cook, uncovered, for 15-20 minutes or until corn and peas are tender. Discard bay leaf.

Nutrition Facts : Calories 228 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 566mg sodium, Carbohydrate 44g carbohydrate (13g sugars, Fiber 15g fiber), Protein 14g protein. Diabetic Exchanges

MAKHLOUTA 2 - VEGETARIAN HEARTY LEBANESE LENTIL & BEAN SOUP



Makhlouta 2 - Vegetarian Hearty Lebanese Lentil & Bean Soup image

Makhlouta is a delicious filling soup which has been made traditionally in Lebanon for hundreds of years - usually it has 7 main pulse/grain ingredients. This is the pressure cooker method but you can do it the traditional way using a large pot & simmer the soup until the lentils, beans & chick peas are tender. Feel free to add some stock / bouillion cubes to this soup along with any additional spices you might like. I have added chicken to this on occasion too. This is the second version of Makhlouta, I have posted another version too. Time to make doesn't include overnight soaking of the pulses.

Provided by Um Safia

Categories     Lentil

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 10

1/2 cup dried white kidney beans
1/2 cup dried red kidney beans
1/2 cup dried garbanzo beans
1/4 cup black dried fava beans
1/4 cup dried black lentils (large variety)
1/4 cup coarse bulgur
1/4 cup short-grain rice
1/2 teaspoon cumin
1 teaspoon salt
4 tablespoons lemon juice

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.

Nutrition Facts : Calories 219.3, Fat 1.6, SaturatedFat 0.2, Sodium 397.1, Carbohydrate 40.6, Fiber 10.6, Sugar 2.9, Protein 12.3

LEBANESE LENTIL SALAD



Lebanese Lentil Salad image

Make and share this Lebanese Lentil Salad recipe from Food.com.

Provided by Mindy Stillion

Categories     Lentil

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 cup lentils
4 cups water
3/4 cup red pepper, chopped
1/3 cup red onion, chopped
2 tablespoons of fresh mint, chopped
6 tablespoons olive oil
6 tablespoons lemon juice
2 cloves garlic, minced
6 ounces feta cheese, crumbled

Steps:

  • In saucepan, bring lentils and water to a boil, cook 30 minutes until tender, drain.
  • Add pepper, onion and mint.
  • Refrigerate at least 30 minutes or until ready to serve.
  • Just before serving, add oil, lemon juice, garlic and feta.
  • toss and serve.

Nutrition Facts : Calories 378.1, Fat 30.2, SaturatedFat 9.6, Cholesterol 40.2, Sodium 515.4, Carbohydrate 17.1, Fiber 5, Sugar 5.1, Protein 11.6

HEARTY VEGETARIAN LENTIL SOUP



Hearty Vegetarian Lentil Soup image

This comes from my favorite cookbook, Vegetarian cooking for everyone by Deborah Maddison. I LOVE this soup. It is earthy & so satisfying. I make it at least once a month and wanted to post for nutrition info! This soup gets better as it sits!

Provided by Kiwiwife

Categories     Lentil

Time 45m

Yield 12-14 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
2 cups finely diced onions
3 large garlic cloves
salt
pepper
3 tablespoons tomato paste
1/2 cup diced celery
1/2 cup diced carrot
2 bay leaves
1/2 cup chopped parsley (I use dried)
1 1/2 cups french green lentils or 1 1/2 cups brown lentils, washed
1 tablespoon Dijon mustard
1 tablespoon red wine or 1 tablespoon sherry wine vinegar

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.

Nutrition Facts : Calories 125.6, Fat 2.6, SaturatedFat 0.4, Sodium 57.1, Carbohydrate 18.9, Fiber 8.3, Sugar 2.5, Protein 6.9

LEBANESE VEGETABLE SOUP



Lebanese Vegetable Soup image

Make and share this Lebanese Vegetable Soup recipe from Food.com.

Provided by MsBindy

Categories     Vegetable

Time 35m

Yield 8 serving(s)

Number Of Ingredients 14

1 large Spanish onion, chopped (About 2 cups)
2 tablespoons olive oil
2 1/2 cups chopped carrots
1/4 teaspoon ground red pepper
1 teaspoon ground coriander
2 -4 garlic cloves, minced
1 1/2 cups chopped potatoes
1 teaspoon salt (or to taste)
4 -5 cups vegetable stock (see notes in recipe)
2 large tomatoes, chopped
10 artichoke hearts, cut into eighths (2 14-oz cans)
3/4 cup canned chickpeas
1/4 cup chopped fresh parsley
2 lemons, cut into wedges

Steps:

  • Stock: use a combination of vegetable stock, the chick pea liquid and the artichoke heart brine.
  • In a large soup pot, saute the onion in the olive oil for about 5 minutes.
  • Stir in the carrots. Cover.
  • Stir again after 3 minutes. Add the ground red pepper, coriander, and garlic. Cover and cook for a few more minutes.
  • Add the potatoes, salt and 2 cups of the stock.
  • Cover the pot and bring the soup to a boil.
  • Reduce the heat and simmer until the potatoes are nearly tender. Be careful not to overcook them.
  • Gently stir in the tomatoes, artichoke hearts, and the chick peas. Salt to taste.
  • Cover and simmer for 3 or 4 minutes, just to heat the tomatoes.
  • Add the remaining 2-3 cups of stock or even more if you prefer more broth. Heat gently.
  • It is important not to overcook or boil the soup. The potatoes, tomatoes and artichokes should be heated just enough to blend the flavors or they might disintegrate.
  • Sprinkle each serving with fresh parsley and garnish with a wedge of fresh lemon.

Nutrition Facts : Calories 191.5, Fat 4.2, SaturatedFat 0.6, Sodium 884.9, Carbohydrate 37.2, Fiber 12.9, Sugar 5.3, Protein 8.3

LEBANESE LENTIL SOUP



Lebanese Lentil Soup image

Make and share this Lebanese Lentil Soup recipe from Food.com.

Provided by Miss Annie

Categories     Lentil

Time 1h40m

Yield 8-10 serving(s)

Number Of Ingredients 11

1 bunch fresh cilantro, stems removed
12 cloves garlic
olive oil
2 1/2 teaspoons salt, divided
2 large onions, chopped fine
1 lb lentils, washed and drained
1 1/2 teaspoons cinnamon
12 cups water
1 (10 ounce) box frozen spinach
2 medium potatoes, cubed
6 tablespoons lemon juice

Steps:

  • Place cilantro in a food processor with garlic, 3 Tbsps olive oil, and 1/2 teaspoon of salt.
  • Process until mixture forms a paste.
  • Set aside.
  • Sauté onions in 1/4 cup of olive oil until light brown.
  • Add lentils and mix.
  • Cook on medium heat for a few minutes.
  • Add cinnamon and water.
  • Turn heat to medium-high and cook, uncovered, for 45 minutes, stirring occasionally.
  • Turn heat to medium, add remaining salt, spinach, potatoes and cilantro paste.
  • and cook, uncovered, on low heat until lentils are creamy.
  • Add lemon juice and continue cooking, uncovered, for 10 minutes.
  • (Total cooking time about 1 1/2 hours.) This soup can be served cold, warm or hot.

Nutrition Facts : Calories 144.4, Fat 0.6, SaturatedFat 0.1, Sodium 774.8, Carbohydrate 28.7, Fiber 7.9, Sugar 3.7, Protein 8.4

HEARTY VEGETABLE LENTIL SOUP



Hearty Vegetable Lentil Soup image

My mother has diabetes, so I often prepare this dish for her. I wanted a hearty soup that hits the spot on cold autumn nights, so I paired the lentils with turkey bacon and a handful of spices. -Nicole Hopping, Pinole, California.

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 12

6 bacon strips, chopped
1 pound red potatoes (about 3 medium), chopped
2 medium carrots, chopped
1 medium onion, chopped
6 garlic cloves, minced
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1-1/2 cups dried lentils, rinsed
4 cups chicken stock

Steps:

  • In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. Add potatoes, carrots and onion; cook and stir 6-8 minutes or until carrots and onion are tender. Add garlic and seasonings; cook 1 minute longer., Add lentils and stock; bring to a boil. Reduce heat; simmer, covered, 30-35 minutes or until lentils and potatoes are tender. Top each serving with bacon.

Nutrition Facts : Calories 314 calories, Fat 6g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 708mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 17g fiber), Protein 20g protein. Diabetic Exchanges

MAKHLOUTA 1 - VEGETARIAN HEARTY LEBANESE LENTIL & BEAN SOUP



Makhlouta 1 - Vegetarian Hearty Lebanese Lentil & Bean Soup image

Makhlouta is a delicious filling soup which has been made traditionally in Lebanon for hundreds of years - usually it has 7 main pulse/grain ingredients. This is the pressure cooker method but you can do it the traditional way using a large pot & simmer the soup until the lentils, beans & chick peas are tender. Feel free to add some stock / bouillion cubes to this soup along with any additional spices you might like. I have added chicken to this on occasion too. This is the first version of Makhlouta, I will be posting another version too. Time to make doesn't include overnight soaking of the pulses.

Provided by Um Safia

Categories     Lentil

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 10

1 cup dry green lentils or 1 cup brown lentils
1 cup dried garbanzo beans
1/2 cup dried black beans
1 cup long grain rice
1/2 cup olive oil
1/2 cup minced onion
1 1/2 teaspoons salt
1/2 teaspoon caraway seed
6 cups water
1 lemon, juice of

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.

Nutrition Facts : Calories 426.6, Fat 15.6, SaturatedFat 2.1, Sodium 451.3, Carbohydrate 57, Fiber 14.1, Sugar 4, Protein 15.4

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