Nourishing Mung Bean Soup

Mung Bean Soup is a nourishing, traditional soup featuring mung beans simmered with warming spices and fresh vegetables. This comforting dish is perfect for supporting digestion and boosting immunity while providing a satisfying, protein-rich meal that is naturally vegan and gluten-free.

Save

Cooking this soup is a sensory experience. As the cumin seeds toast in the pot, they release an earthy aroma that blends perfectly with the sharp, fresh scent of grated ginger and minced garlic, creating a flavorful and aromatic base for the tender vegetables.

Ingredients

• 1 cup dried mung beans, rinsed and soaked for 2 hours
• 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
• 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
• 6 cups vegetable broth or water
• 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

For extra richness and a creamier texture, add a splash of coconut milk in the final 10 minutes of cooking. This balances the warming spices and adds a velvety mouthfeel to the soup.

Varianten und Anpassungen

To make it spicier, add a diced green chili with the onions during the sautéing stage. You can also customize the vegetables by adding seasonal greens like spinach or kale during the last few minutes of simmering.

Serviervorschläge

Serve this soup hot as a standalone meal or pair it with warm naan bread or fluffy steamed basmati rice for a complete and satisfying traditional Indian-inspired dinner.

Save

This Mung Bean Soup is more than just a meal; it's a bowl of wellness that brings comfort and health to your table. Whether you're doing a gentle detox or just need a cozy dinner, this recipe is a reliable staple for any home cook.

Recipe FAQs

→ Do I need to soak the mung beans before cooking?

Yes, soaking the mung beans for 2 hours helps reduce cooking time and improves digestibility. If you forget to soak them, increase the simmering time by 15-20 minutes until they're tender.

→ Can I use split mung beans instead of whole?

Absolutely! Split mung beans (moong dal) cook faster, reducing the simmering time to about 20-25 minutes. They'll create a creamier, more porridge-like consistency.

→ How can I make this soup creamier?

Add a splash of coconut milk during the last 10 minutes of cooking for richness, or use an immersion blender to partially puree the soup while leaving some texture. You can also mash some beans against the pot with your spoon.

→ What can I serve with this soup?

This pairs beautifully with warm naan bread, steamed basmati rice, or quinoa. For a lighter meal, serve with a simple cucumber raita or a fresh green salad on the side.

→ 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 well for up to 3 months.

→ Can I adjust the spice level?

Yes! Add a diced green chili with the onions for heat, or include a pinch of cayenne pepper. For milder flavor, reduce the black pepper and skip the optional chili.