Makhlouta | ChopChop


Makhlouta is a thick, hearty Middle Eastern soup. It is made with lentils and bulgur wheat, and it is great on a cold winter day. A bowl of this soup with a crunchy salad and some toasted pita bread makes a delicious meal. By Michele Kayal 

Hands-on time: 1 hour
Total time: 3 hours
Makes: 8 to 10 Cups

Kitchen Gear: 

Large heavy-bottomed pot
Measuring cup
Sharp knife (adult needed) 
Cutting board
Measuring spoons
Wooden spoon or heatproof spatula
Pot holders


1⁄4 cup
olive oil
onions, peeled and diced
garlic cloves, peeled and minced
1 1⁄2 tablespoon
ground cumin
1 tablespoon
ground coriander
1⁄4 teaspoon
7 1⁄2 cups
1⁄2 cup
red lentils, rinsed and drained
1⁄4 cup
white or brown rice
1⁄4 cup
coarse bulgur wheat (see note)
2 teaspoons


1. Put the pot on the stove and turn the heat to medium. When it is hot, carefully add the oil. 
2. Add the onions, garlic, and spices and cook until tender, 10 to 15 minutes. 
3. Add the remaining ingredients, cover and bring to a boil over high heat.
4. Boil for 5 minutes, then remove the lid and turn the heat to low. Partially cover and cook for 2 hours.
5. Taste the soup. Does it need more spices? A pinch of salt? If so, add some and taste again.
6. Serve right away, or cover and refrigerate up to 3 days. 


Note: Bulgur wheat, sometimes called cracked wheat, comes in sizes from #1, which is the finest, to #4, which is the coarsest. That’s what we use here. You can find bulgur wheat in Middle Eastern markets, as well as in natural food stores and some supermarkets.