Ingredients with Measurements:
- 1 cup mung beans
- 1/2 cup red lentils
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 tablespoon olive oil
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper
- 4 cups vegetable broth
- 1 cup water
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Rinse the mung beans and lentils in cold water and set aside.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 5 minutes until translucent.
3. Add the minced garlic and grated ginger and sauté for another 2 minutes until fragrant.
4. Add the cumin, coriander, turmeric, and cayenne pepper and stir to combine.
5. Add the mung beans, lentils, vegetable broth, and water to the pot. Bring to a boil, then reduce heat and simmer for 30-40 minutes until the beans and lentils are tender.
6. Remove from heat and let cool for a few minutes.
7. Using an immersion blender or regular blender, blend the soup until smooth.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 200
Fat: 3g
Carbohydrates: 34g
Protein: 12g
Fiber: 12g
Substitutions for ingredients:
- You can use any type of lentils instead of red lentils.
- If you don't have vegetable broth, you can use chicken or beef broth instead.
- You can use any type of oil instead of olive oil.
Variations:
- Add diced carrots and celery to the soup for extra flavor and nutrition.
- Top the soup with a dollop of plain yogurt or sour cream for a creamy texture.
- Add a squeeze of lemon juice for a tangy flavor.
Tips and tricks:
- Soak the mung beans and lentils overnight for faster cooking time.
- Use an immersion blender for easier blending and less mess.
- Adjust the spices to your taste preference.
Storage instructions:
- Store the soup in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Reheat the soup on the stovetop over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a sprig of fresh cilantro on top.
Garnishes:
- Fresh cilantro
- Plain yogurt or sour cream
- Squeeze of lemon juice
Pairings:
- Serve the soup with crusty bread or crackers.
Suggested side dishes:
- Roasted vegetables
- Grilled chicken or fish
Troubleshooting advice:
- If the soup is too thick, add more water or broth to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to rinse the mung beans and lentils thoroughly before using.
- Store the soup in the refrigerator within 2 hours of cooking.
Food history:
- Mung bean soup is a popular dish in Asian cuisine, particularly in India and China.
Flavor profiles:
- This soup has a savory and slightly spicy flavor with a creamy texture.
Serving suggestions:
- Serve the soup as a main dish or as a side dish to a larger meal.
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Region: Indian