Lebanese Lentil Soup with Beans and Rice

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Lebanese Lentil Soup with Beans and Rice

Serves 4-6.

 

This soup is a winter mainstay and a famous old Lebanese dish.

 

1 cup lentils

1 cup chick peas/garbanzo

1/2 cup black beans

1 cup rice

1/2 cup olive oil

1/2 cup minced onions

1 1/2 tsp. salt

1/2 tsp. caraway seeds

5 cups water

 

Soak all beans, but not lentils, overnight. Pick over and wash.

 

1. Fry onions in oil. Add caraway to fried onions. Set aside.

 

2. Cook beans and lentils together in large kettle with plenty of water.

 

3. When tender, add rice and continue simmering until rice is tender.

 

4. Finally, add onions. Simmer a few minutes more.

 

Garnish with parsley and a dollop of soy yogurt (optional).

 

 

 

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