Mathlouta — Print Recipe — The Culinary Codex

A thick, nourishing soup of mixed grains, lentils, and beans simmered with tomatoes and warming spices. This rustic Saudi dish is a wintertime staple that warms from the inside out.

Ingredients

1/2 cup wheat berries
1/2 cup brown lentils
1/2 cup dried beans, soaked overnight
1 large onion, diced
3 tomatoes, diced
2 tbsp tomato paste
3 cloves garlic, minced
1 tsp cumin
1 tsp turmeric
1/2 tsp black pepper
1 tsp salt
6 cups water
2 tbsp olive oil
Fresh lemon for serving

Instructions

1 Soak the wheat berries and beans overnight in separate bowls. Drain and rinse before cooking. Rinse the lentils.
2 Heat olive oil in a large pot over medium heat. Saute the diced onion for 5 minutes until golden, then add garlic and cook for 1 minute.
3 Add tomato paste, cumin, turmeric, and pepper, stirring for 1 minute until the spices are fragrant and blooming.
4 Add wheat berries, beans, lentils, diced tomatoes, salt, and water. Bring to a boil over high heat.
5 Reduce heat to low, cover, and simmer for 45-50 minutes, stirring occasionally, until all grains and legumes are completely tender.
6 Serve in deep bowls with a squeeze of lemon and warm flatbread on the side. The soup thickens as it cools — add water when reheating.

Did You Know?

The name mathlouta comes from the Arabic word for "three," referring to the traditional combination of three different grains or legumes in one pot.