Lentil, Chickpea, and Bean Soup

SHORBAH MAKHLUTAH

LEBANON

This is a hearty soup from the mountains of Lebanon, which can be served hot, warm, or at room temperature. It is a wonderful combination of grain, legumes, and rice that provides all the nutrition needed in one meal to those who don’t eat meat.

SERVES 4 TO 6

¾ cup (150 g) brown lentils

¼ cup (50 g) dried cannellini beans, soaked overnight in plenty of water with ¼ teaspoon baking soda

⅓ cup (75 g) dried chickpeas, soaked overnight in plenty of water with ½ teaspoon baking soda

⅔ cup (160 ml) extra-virgin olive oil

2 medium onions (10½ ounces/300 g total), finely chopped

2 tablespoons coarse bulgur

2 tablespoons short-grain white rice

2 teaspoons ground cinnamon or cumin

2 teaspoons ground allspice

½ teaspoon finely ground black pepper

Sea salt

1. Put the lentils in a large pot. Drain and rinse the soaked beans and chickpeas under cold water and add to the lentils. Add 9½ cups (2.25 liters) water, cover, and bring to a boil over medium-high heat. Reduce the heat to medium and let bubble gently, covered, for 1 hour, or until the legumes are tender.

2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onions and sauté until golden, about 5 minutes. Rinse the bulgur and rice in several changes of cold water, drain and set aside.

3. When the legumes are ready, add the bulgur, rice, and fried onions (with their oil). Season with the cinnamon (or cumin), allspice, pepper, and salt to taste and simmer for 15 minutes, until all the ingredients are tender. Adjust the soup consistency to your taste. If it is too thin, boil for a little longer; if too thick, add a little boiling water. Boil for a couple more minutes, then take off the heat. Taste and adjust the seasoning if necessary. Serve hot, warm, or at room temperature.