This is a Lebanese dish with down to earth heartiness!
1 cup dried chickpeas washed and drained
½ cup dried kidney beans washed and drained
½ cup dried butter beans washed and drained
½ cup brown lentils washed and drained
½ cup long grain rice or brown rice (detox) washed and drained (rice is optional)
80g course burghul (not for detox), washed and drained
1 diced potato
1/3 cup olive oil
1 onion chopped
Flat leaf parsley leaves to serve
Cover chickpeas, kidney beans and butter beans with water and soak overnight. Next day drain and transfer to a large saucepan, then cover with fresh water and bring to the boil. Reduce heat to low and simmer, covered, for 30 minutes.
Add lentils, rice and burghul (if using), potato and enough water to cover.
Heat oil in a fry pan and cook onion for 5 minutes or until golden brown. Add onion and oil to bean mixture and stir in salt. Ensure mixture is still covered with water (top up if necessary).
Cover and simmer on low heat for about 90 minutes. The soup will be thick, so add water for a thinner consistency if preferred.
Serve with flat leaf parsley. Can store in refrigerator and eat within a few days.