Meaning “mixture” in Arabic, Makhlouta consists of various beans and legumes making this dish hearty and high in fiber and protein. This is really easy and inexpensive to make. Occasionally I like to wrap spoonfuls of makhlouta in tortillas, like a bean burrito, with a dollop of sour cream and a dash of hot sauce. Pair with a salad and you could very easily have dinner with less than 500 calories (depends on the dressing, of course!).
Lebanese Makhlouta
Author: Jenn @ The Spice Kit Recipes
Recipe type: Main
Cuisine: Lebanese
Prep time:
Cook time:
Total time:
Ingredients
- 3 ½ cups vegetable broth
- ½ cup lentils
- ½ cup barley
- 2 Tbsps. tomato paste
- 1 tsp. cumin
- ½ tsp. each black pepper, salt
- 3 Tbsps. olive oil
- 2 ½ cups onion, chopped
- ¼ tsp. salt (for onions)
- 1 (15 oz.) can red kidney beans, drained
- 1 (15 oz.) can white kidney beans (cannellini beans), drained
- 1 (15.5 oz.) can chickpeas (garbanzo beans), drained
Instructions
- Pour broth, lentils, barley, tomato paste, spices, and salt in a large pot and bring to a boil on high heat. Cover and reduce heat to low. Simmer 20 minutes, stirring occasionally.
- Heat oil in a medium frying pan on medium heat. Add onions and ¼ tsp. salt and sauté 15 minutes so the onions caramelize. Turn off heat and set aside.
- After the lentils have cooked 20 minutes, stir in beans, chickpeas, and caramelized onions. Cook uncovered 20 minutes, stirring occasionally. The makhlouta should be thick.
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