Lebanese Maklouta


A favorite Lebanese soup of ours when we lived in the Middle East was Maklouta with orange lentils and rice. It makes a great weekday meal and here is my version of it. I find it improves the day after you make it as the rice has time to soak in all the flavors of those delicious spices.

You will need:

250g orange lentils
125g rice
1 large onion, finely chopped
2 cloves garlic, finely grated
Juice of one lemon
1/2 teaspoon grated lemon rind
2 teaspoons coriander seeds, crushed
1 teaspoon cumin seeds, crushed
1 teaspoon turmeric
1/4 teaspoon freshly ground pepper
Salt to season if required
1 teaspoon good oil
2 to 4 liters water or stock, depending how thick you want your soup
Parsley, to garnish

You can mix the raw lentils and rice in a pot. Soak for 10 minutes and rinse a couple of times.
In a large pot lightly fry the chopped onion and garlic on low heat stirring constantly until they soften.
Add the coriander, cumin, black pepper and turmeric. Cook on low heat for a couple of minutes. Add 2 liters of water or stock to start with. Keep on low heat and stir occasionally. Do not let it dry out and add more water or stock as it cooks. Simmer for 35 minutes. Add the lemon juice and grated lemon rind. Cook on low heat for another 10 minutes covered. Turn off the heat and leave to rest for 10 minutes before serving. Garnish with parsley and more grated lemon. Season with salt if desired.


10 responses to “Lebanese Maklouta”

  1. I actually had this in Lebanon! <3 yum

    1. Yes it is, just so good and satisfying 🙂

  2. This is so like the dal khichadi we make in India. 🙂 Loved the recipe.

    1. Thank you for pointing that out. We spent quite a bit of time in India and love Indian food. if you do have a recipe you can recommend for your dal khichadi, I would love to give it a try :).

  3. Sounds delicious. I’m always looking for new, meatless ways to cook with orange lentils, so I’m gonna try this out. Cheers! Julie

    1. Hi Julie, this soup was delicious. I grated local peppered cheese on the top, about half a spoon per portion. I hope you will enjoy it as much as we did 🙂

  4. sounds really yummy! I can’t recall ever having this dish during the 1 1/2 years I spent in Lebanon. Strange, I thought I tried just about everything. Anyway, have to make amends now that I have the recipe!

    1. I do believe this is a regional dish. So interested to hear that you were in Lebanon for a while 🙂 May I ask what took you there ? 🙂

  5. Mouthwatering, your presentation is fabulous.♥

    1. So very kind of you, thank you 🙂

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