Ingredients with Measurements:
- 1 cup mung beans, rinsed and drained
- 6 cups water
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups kale, chopped
- 2 tablespoons olive oil
- 1 lemon, juiced
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. In a large pot, add the mung beans and water. Bring to a boil, then reduce heat to low and simmer for 30 minutes.
2. Add the onion, garlic, cumin, coriander, turmeric, salt, and black pepper to the pot. Stir well and continue to simmer for another 30 minutes.
3. In a separate pan, heat the olive oil over medium heat. Add the chopped kale and sauté for 5-7 minutes until wilted.
4. Add the sautéed kale to the pot of soup and stir well. Simmer for an additional 10 minutes.
5. Using an immersion blender or a regular blender, blend the soup until smooth.
6. Add the lemon juice and stir well.
7. Serve hot and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 1 hour and 20 minutes
Temperature:
Simmer on low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 218
Fat: 6g
Carbohydrates: 33g
Protein: 12g
Fiber: 10g
Sodium: 598mg
Substitutions for ingredients:
- You can use any type of leafy greens instead of kale, such as spinach or collard greens.
- If you don't have mung beans, you can use lentils or split peas instead.
Variations:
- Add diced carrots and celery for extra flavor and nutrition.
- Top with chopped fresh herbs, such as cilantro or parsley.
- Add a dollop of plain yogurt or sour cream on top for a creamy finish.
Tips and tricks:
- Soak the mung beans overnight to reduce cooking time.
- Use an immersion blender to blend the soup directly in the pot for easier cleanup.
- Adjust the seasoning to your taste preferences.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
Serve the soup in a bowl with a slice of lemon on the side.
Garnishes:
Top with chopped fresh herbs, such as cilantro or parsley.
Pairings:
Serve with crusty bread or crackers.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the soup is too thick, add more water or vegetable broth to thin it out.
- If the soup is too thin, simmer for a few more minutes to reduce the liquid.
Food safety advice:
Make sure to rinse the mung beans thoroughly before cooking to remove any debris.
Food history:
Mung beans have been cultivated in India and China for thousands of years and are a staple in many Asian cuisines.
Flavor profiles:
This soup has a savory and slightly spicy flavor with a hint of lemon.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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