Makhlouta 1 Vegetarian Hearty Lebanese Lentil Bean Soup
Experience the heartwarming flavors of the Middle East with Makhlouta, a Vegetarian Hearty Lebanese Lentil Bean Soup that’s as nourishing as it is delicious. This wholesome, protein-packed recipe combines two varieties of lentils, chickpeas, and kidney beans, steeped in a fragrant broth infused with cumin, coriander, and a hint of cinnamon. A savory blend of sautéed onions, garlic, and crushed tomatoes adds depth, while fresh parsley and a squeeze of lemon brighten every spoonful. Perfect for cozy evenings or make-ahead meals, this simple, one-pot dish is a celebration of Lebanese comfort food. Ready in under an hour, it’s ideal for anyone seeking a plant-based, gluten-free option that’s bursting with bold, earthy flavors.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 cup Brown lentils
- 0.5 cup Red lentils
- 1 cup Chickpeas (cooked or canned, drained and rinsed)
- 1 cup Kidney beans (cooked or canned, drained and rinsed)
- 1 large Onion (finely chopped)
- 3 Garlic cloves (minced)
- 3 tablespoons Olive oil
- 1 cup Crushed tomatoes
- 6 cups Water or vegetable broth
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.25 teaspoon Ground cinnamon
- 2 teaspoons Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 4 Lemon wedges (for serving)
Instructions
Rinse and sort the brown and red lentils to remove any debris. Set aside.
In a large pot, heat the olive oil over medium heat.
Add the chopped onion and sauté for 5-7 minutes, stirring occasionally, until soft and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the ground cumin, coriander, and cinnamon, stirring to coat the onions and garlic in the spices.
Pour in the lentils, chickpeas, kidney beans, crushed tomatoes, and vegetable broth (or water). Stir well to combine.
Bring the mixture to a boil over high heat, then reduce the heat to low and cover the pot. Simmer for 30 minutes, stirring occasionally.
After 30 minutes, check the lentils for doneness. If needed, continue simmering for an additional 10-15 minutes until the lentils are tender.
Season with salt and black pepper to taste.
Remove the pot from the heat and ladle the soup into bowls.
Garnish with fresh chopped parsley and serve with lemon wedges on the side for a burst of brightness.
Enjoy your comforting bowl of Makhlouta!
Nutrition Facts
Calories |
287 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.4 g | 11% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 796 mg | 35% | |
| Total Carbohydrate | 42.0 g | 15% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 6.5 g | ||
| Protein | 14.5 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 768 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
