his amazing Lebanese mountain recipe is easy to make in the Instant Pot, Crock-Pot or on the stovetop. It’s naturally vegan can also be made gluten-free too. It’s pantry cooking at it’s finest just use whatever grain you have. And most importantly, it is crazy good!
- 1/2 cup of dried chickpeas
- 1/2 cup of dried beans
- 1/2 cup of wheat berries
- 1/4 cup of brown lentils
- 1/4 cup of short grain rice
- 1/4 cup of Burghul (cracked wheat)
- 1 large potato head cut in small pieces
- 2 lbs onions chopped (6 onions)
- 1/4 cup olive oil (see notes)
- 1 tsp ground cumin
- 1 lb onion sliced (3 onions)
- 1 tbsp of olive oil
- 1/2 teaspoon of salt
- Optional: Soak chickpeas, beans, & wheat berries overnight in a bowlful of water. Not a necessary step the soup works fine without presoaking – but the presoaking reduces some of the bitter after taste the grains many give to the soup.
- Wash the chickpeas, beans, & wheat berries in cold water. Add to your instant pot/pressure cooker fill with water to cover the beans by two inches. Close the lid on the instant pot. Use the multi-grain setting and time for 20 minutes. Once the time has finished, allow for a 7-10 minute slow release.
- While you wait for your beans to be done start soaking the burghul, rice and lentils in cold water.
- In a large frying pan heat the olive oil over medium-high heat. Add all the chopped onions. Fry the onions until dark brown and soft. Once the onions are finished add the cumin.
- Finished beans: Release the pressure from the instant pot. Open lid. Drain the lentil, rice, potatoes & burghul and add to the bean mixture and stir. Add salt. (you may need more water. The water should cover the grains by 2 inches.)
- Reset the instant pot back onto the multi-grain setting and cook for 10 minutes. Once cooking time is finished allow for 7-10 minute slow release.
- Once the soup is finished, open the lid of the instant pot. Add all the onions and olive oil to the bean soup. Adjust water, & salt. (The soup should not be runny or too dry just in between.) Allow the soup to sit for 10 minutes to cool and for the flavours to set.
- Well, the soup is cooling: Using the frying pan you used for the chopped onions. Reheat over medium-high heat add the 1 tbsp of olive oil and all the sliced onions. Fry the sliced onions until dark brown and crispy. Stir often.
- Pour the soup into a bowl and top with fried onions. Enjoy.
- Use the highest quality olive oil you can find, the oil makes or breaks this dish.
- Freezer friendly – keep 1-2 months in the freezer.
- Speedy kitchen prep tip: use a food processor to chop & slice the onions. This a rustic dish no need for perfection.
- For the stovetop method use the same steps just cook longer.
- Category: Soup
- Method: Instant pot
- Cuisine: Lebanese