A hearty Lebanese bean and grain soup, makhlouta is the kind of dish that fills the kitchen with comfort and warmth.
Makhlouta means “mix” in Arabic, and that’s exactly what this soup is; a mix of beans and grains, simmered slowly into a deeply satisfying meal.
It’s a staple in many Lebanese homes, especially in the mountains where hearty food helps warm the soul. You’ll find similar comfort in dishes like my Lebanese white bean soup or freekeh soup, both simple yet deeply flavored in their own way.
This ancient village recipe is packed with goodness and has long been made to nourish during the cooler months. I think of it as a hybrid somewhere between a soup and stew, so I call it a stoup!
Ingredients
The complete list of ingredients with measurements, can be found in the full recipe card below.
What I love about makhlouta is how flexible it is. You can truly make it your own depending on what’s in the pantry. I usually use a variety of beans and lentils, whatever I have on hand. This time, I had chickpeas, great northern beans, kidney beans, and brown lentils. You can absolutely use a store-bought 5-bean mix or 15-bean soup mix if that’s more convenient.
For the grains, my family typically adds a mix of short grain white rice and coarse bulgur (I've linked below in the recipe card the variety I use). These grains help thicken the soup and turn it into a enjoyable one-bowl meal.
What ties everything together, though, is the onion. It’s sautéed until caramelized and then slowly simmered with the legumes, releasing a sweet, rich flavor into the broth.
A splash of pomegranate molasses brings just the right tang to balance it all, and a hint of warm spices adds warmth and depth.
Janelle’s Tips
- Soak your beans overnight to speed up cooking. If you’re using canned beans, rinse them well and reduce the cooking time accordingly.
- Stir regularly, especially toward the end, as the broth reduces and thickens. This helps prevent the grains from sticking to the bottom of the pot and ensures an even consistency.
- If the soup thickens too much as it rests, just add a splash of water when reheating to loosen it up.
- To make this gluten free, leave out the bulgur or replace it with more rice.
Serving Suggestions
I love eating shorbet makhlouta with pickles, especially sauerkraut and or slices of fresh veggies. Others like to eat it with toasted pita bread chips or topping it off crispy fried onions without deep frying.
Storage
Makhlouta stores brilliantly, keep leftovers in the fridge for up to 5 days, or freeze in portions for up to 3 months. It’s one of those soups that tastes even better the next day.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.
Recipe
Makhlouta
Ingredients
- ½ cup Chickpeas
- ½ cup Kidney beans
- ½ cup Great Northern beans or any white bean
- ½ cup Brown lentils or green
- ¼ cup Short grain rice
- ¼ cup Coarse bulgur
- 1 large Onion finely diced
- 3 tablespoons Olive oil
- 10-12 cups Water
- ½ teaspoon Ground cumin
- ½ teaspoon Ground black pepper
- ½ teaspoon Ground coriander
- ¼ teaspoon Ground cloves
- 1¼ tablespoons Salt or to taste
- 1 tablespoon Pomegranate molasses
Instructions
- In a bowl, combine the dry chickpeas, kidney beans, and Great Northern beans. In a separate bowl, add the coarse bulgur. Submerge both bowls with double its volume of water. Soak both overnight. The next day, rinse and drain everything well.
- Rinse and drain the lentils and rice separately. Set aside.
- In a large heavy-bottomed pot, heat olive oil over high heat. Add the diced onion and sauté until deeply golden. You might need to adjust the heat.
- Add the soaked beans, 8 cups of water, salt, and spices. Bring to a boil on high heat, then reduce the heat to medium and simmer with the lid on for 60 minutes.
- Stir in the soaked bulgur, rice, lentils, 2 cups of water and pomegranate molasses. Cover and simmer for another 45 minutes, stirring occasionally to prevent sticking. If necessary, add another 2 cups of water, depending on the consistency you'd like.Turn off the heat, adjust salt if needed, and serve warm.
Video
Notes
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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Ann
I used dried ginger and dried thyme, along with a red pepper and the reserved fluid from previous days veg, plus a vegetable stock cube. It was very tasty. served with homemade Irish Soda bread and butter
Janelle Hama
That sounds delicious!
Organic girl
This soup is delicious, hearty and nutritious and a great way to use up dried beans. Thank you for sharing this tasty recipe, I will definitely be making it again.
Janelle Hama
My pleasure, thank you for making my makhlouta recipe 🙂