Pin it A nourishing, traditional soup featuring mung beans simmered with warming spices and fresh vegetables, this Mung Bean Soup is as delicious as it is healthy. This dish is perfect for supporting digestion and boosting immunity, making it a comforting choice for any day of the week.
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This Indian-style soup combines the earthiness of mung beans with the brightness of fresh lemon and cilantro. The combination of ginger, garlic, and cumin creates a fragrant base that elevates the humble legume into a hearty, satisfying meal.
Ingredients
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- Legumes: 1 cup dried mung beans, rinsed and soaked for 2 hours
- Vegetables: 1 medium onion (finely chopped), 2 cloves garlic (minced), 1-inch piece fresh ginger (grated), 2 medium carrots (diced), 2 celery stalks (diced), 1 medium tomato (chopped)
- Spices: 1 tsp cumin seeds, 1/2 tsp turmeric powder, 1/2 tsp ground coriander, 1/4 tsp ground black pepper, 1/4 tsp ground cinnamon (optional), 1 bay leaf
- Liquids: 6 cups vegetable broth or water
- Seasoning & Garnish: 1 tsp salt (or to taste), 2 tbsp fresh cilantro (chopped), 1 tbsp lemon juice
Instructions
- Step 1
- Heat a large pot over medium heat. Add cumin seeds and toast until fragrant (about 1 minute).
- Step 2
- Add onion, garlic, and ginger. Sauté for 3–4 minutes until onion is translucent.
- Step 3
- Add carrots and celery. Cook for another 2–3 minutes.
- Step 4
- Stir in turmeric, coriander, black pepper, cinnamon (if using), and bay leaf. Cook for 1 minute.
- Step 5
- Add soaked mung beans, chopped tomato, and vegetable broth (or water). Stir well.
- Step 6
- Bring to a boil, then reduce heat to low. Cover and simmer for 35–40 minutes, or until mung beans are soft.
- Step 7
- Remove bay leaf. Add salt and lemon juice. Adjust seasoning to taste.
- Step 8
- Serve hot, garnished with chopped cilantro.
Zusatztipps für die Zubereitung
Ensure you rinse and soak the dried mung beans for at least 2 hours before cooking to ensure they soften properly during the simmer. If using store-bought vegetable broth, always verify the ingredients to ensure it fits your dietary needs.
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Varianten und Anpassungen
For extra richness, add a splash of coconut milk in the final 10 minutes of cooking. To make the soup spicier, add a diced green chili with the onions during the initial sauté.
Serviervorschläge
This Mung Bean Soup is wonderful on its own, but for a complete meal, serve it alongside warm naan bread or a portion of steamed basmati rice.
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Whether you are looking for a detoxifying meal or a simple weeknight dinner, this Mung Bean Soup provides a perfect balance of flavor and nutrition. Enjoy the warmth of traditional Indian spices in every spoonful.
Recipe FAQs
- → Do I need to soak the mung beans before cooking?
Yes, soaking mung beans for 2 hours helps reduce cooking time and improves digestibility. If you forget to soak them, you can still cook them but may need to extend the simmering time by 15-20 minutes.
- → Can I use split mung beans instead of whole ones?
Absolutely! Split mung beans (moong dal) cook faster and create a creamier texture. Reduce the cooking time to 20-25 minutes and skip the soaking step entirely.
- → How can I make this soup more filling?
Add diced potatoes or sweet potatoes along with the carrots, or stir in a handful of spinach during the last 5 minutes. You can also serve it over steamed rice or with warm naan bread for a complete meal.
- → What can I substitute for vegetable broth?
Plain water works perfectly fine and keeps the soup light. For more flavor, add an extra bay leaf and increase the spices slightly. You can also use chicken broth if you're not following a vegan diet.
- → How long does this soup keep in the refrigerator?
Store in an airtight container for up to 5 days. The soup will thicken as it sits, so add a splash of water or broth when reheating. It also freezes beautifully for up to 3 months.
- → Why add lemon juice at the end?
The lemon juice brightens all the flavors and adds a fresh, tangy note that balances the earthy mung beans and warm spices. Adding it at the end preserves its vibrant flavor and vitamin C content.
