Mung Bean Soup
Total Time
1 hour and 10 minutes
Prep Time
10 minutes
Cook Time
1 hour
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 2 tablespoons oil of choice (I like to use avocado oil)
- 1 red onion (diced)
- 6 garlic cloves (minced)
- 1 teaspoon cumin seeds
- 1 teaspoon smoked paprika
- ½ teaspoon ground coriander
- ½ teaspoon ground turmeric
- ½ teaspoon sugar of choice (I like to use coconut sugar)
- ⅛ teaspoon ground black pepper
- 1 cup dried mung beans
- 6 cups vegetable broth (or water)
- 1 teaspoon lemon juice (or apple cider vinegar)
- salt (to taste, see notes)
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Preparation
Step 1
In a large pot over medium heat, add the oil, onion, and garlic. Saute for 5 minutes, or until softened.
Step 2
Add the cumin, paprika, coriander, turmeric, sugar, and pepper. Saute, stirring frequently, for 3 minutes longer.
Step 3
Add the mung beans, stir well, and cook for 2 minutes longer.
Step 4
Add the broth or water and turn the heat to high.
Step 5
Bring to a boil, then reduce the heat to a simmer.
Step 6
Simmer for 50 minutes, or until the mung beans are tender.
Step 7
Turn off the heat, add the lemon juice and salt to taste.
Step 8
Enjoy!
Step 9
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