1 (15 oz.) can white kidney beans (cannellini beans), drained
1 (15.5 oz.) can chickpeas (garbanzo beans), drained
Instructions
Pour broth, lentils, barley, tomato paste, spices, and salt in a large pot and bring to a boil on high heat. Cover and reduce heat to low. Simmer 20 minutes, stirring occasionally.
Heat oil in a medium frying pan on medium heat. Add onions and ¼ tsp. salt and sauté 15 minutes so the onions caramelize. Turn off heat and set aside.
After the lentils have cooked 20 minutes, stir in beans, chickpeas, and caramelized onions. Cook uncovered 20 minutes, stirring occasionally. The makhlouta should be thick.
Recipe by The Spice Kit Recipes at https://www.thespicekitrecipes.com/easy-lebanese-makhlouta/