Lentil Soup with Beans and Rice


        1 cup lentils
        1 cup hummus (chick peas)
        1/2 Cup dried 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
This soup is a winter mainstay and a famous old Lebanese dish.

Soak beans, lentils and chick peas together overnight. Wash and pick over. Cook with the water and salt under pressure for 15 minutes. Boil rice separately and add to the lentil-bean mixture when it is done. Add onions which have been fried in oil until slightly browned. Simmer uncovered until of desired consistency and serve hot in soup plates. Approximately l0 servings.

To prepare in an open kettle: Soak all beans, but not lentils, overnight. Pick over and wash. Cook beans and lentils together in large kettle with plenty of water. When tender, add rice and continue simmering until rice is tender. Finally, add onions which have been fried in oil, salt, and caraway if desired. Simmer a few minutes more.

(From Food from the Arab World Marie Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959)