Meloukhieh with Lentils

Ingredients

• 200 g of meloukhieh leaves
• 200 g of lentils
• 1 onion
• 2 garlic cloves
• 200 ml of water
• 100 ml of olive oil
• Salt and pepper to taste
• 1 teaspoon of turmeric
• 1 teaspoon of saffron
• 100 g of kidney beans
• 100 g of soybeans
• 100 g of black-eyed peas

Method

1. In a pot, cook the lentils with a little water and a teaspoon of saffron for 20-25 minutes.
2. Meanwhile, chop the onion and garlic into cubes.
3. In a pan, sauté the onion and garlic in a little olive oil.
4. Add the kidney beans, soybeans, and black-eyed peas, stir and cook for 5 minutes.
5. Drain the lentils from the pot, squeeze them and add them to the pan with the other beans.
6. Add the lentil broth, turmeric, and salt. Bring to a boil and cook for 10 minutes.
7. In a bowl, put the meloukhieh leaves and immerse them in the broth for 10-15 minutes.
8. Serve the lentil broth with the meloukhieh leaves.