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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Lebanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak the beans, lentils & chick peas over night in plenty of cold water. Once soaked, rinse them well & pick out any bad bits, grit etc. | 2. Place the beans, lentils & chick peas in a pressure cooker with the water & salt. Cook on a medium heat for 15 minutes (time from when the cooker reaches it's pressure). | 3. In a separate pan, cook the rice how you like it - I rinse it then add it to 1 1/2 cups of lightly salted water, cover & turn heat down. Drain & set aside once cooked. | 4. In a frying pan / skillet, brown the onions in the olive oil. Set aside once cooked. | 5. When the pulses have finished cooking, allow the cooker to de-pressurize then add the rice, onions, caraway seeds & re-season if desired. Simmer uncovered until the soup is the consistency you like - you can add a little more water or stock if it thickens too much. | 6. Add the lemon juice & cook for a couple more minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
green lentil	1	cup		-	-	-	-
garbanzo bean	1	cup	dried	756.0	125.9	40.94	12.08
black bean	1/2	cup	dried	330.77	60.4892	20.951999999999998	1.3774
grain rice	1	cup		-	-	-	-
olive oil	1/2	cup		954.72	0.0	0.0	108.0
onion	1/2	cup	minced	32.0	7.472	0.88	0.08
salt	1 1/2	1/2		-	-	-	-
caraway seed	1/2	teaspoon		3.4965	0.524	0.2076	0.1532
water	6	cups		0.0	0.0	0.0	0.0
lemon	1			1.2808	0.4116	0.0486	0.0132

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.