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Brown lentil and Green Mung soup

Lentil soup

About:

The often overlooked mung bean is a truly wonderful gift from nature. This tasty bean is small and green in color but packed with protein and nutrients, making any mung-based meal enormously nutritious. Green mung and brown lentils are cooked and for creamy texture I blend half of the cooked bean and lentil mixture.

Health Benefits:

Mung beans are rich in Vitamin C, high nutrient content and helps for digestion. Mung beans are rich in potassium beneficial for the cardiovascular and nervous systems and are also a good source of high quality protein for vegetarians and meat eaters alike. Mung beans contain lots of fiber, which is essential to keep healthy cholesterol levels. Mung beans are rich in iron, thiamin, magnesium and folate, which help many other bodily functions for optimum health.

Yields: 3-4 servings
Preparation time: 30 minutes
Cooking time: 30 minutes

Ingredients:

  • Green mung beans-1cup
  • Brown lentils-1/2cup
  • Finely chopped cabbage-1cup
  • Finely chopped carrot- 1medium
  • Finely chopped onion-1medium
  • Green chilli-1
  • Chopped garlic-3cloves
  • Cumin-1tsp
  • Salt- to taste
  • Freshly squeezed lemon juice-2-3tbsp
  • Oil-2tsp

Procedure:

  • Rinse thoroughly; Soak green mung beans and brown lentils for 1-2hours
  • Combine 3-4 cups of water, 1/4tsp salt with mung beans, brown lentils in the cooker and pressure cook for just 2-3 whistles. Wait until the pressure releases before opening the lid.
  • Then place one portion (~ HALF) of the cooked green mung, brown lentils and green chilli to the blender; blend to smooth.
  • Heat oil in a sauce pan add in chopped garlic, onion and saute for 2-3minutes/ until translucent.
  • Then add in carrot, cabbage and saute for 4-5 minutes/until tender.
  • Then add in ground puree, rest of the cooked green mung beans and brown lentils with lentil cooked broth and simmer for 15-20minutes.
  • After simmering adjust the consistency by adding water, salt and simmer again for 4-5 minutes.
  • Once the soup reaches the desired consistency turn off the flame, stir in some lime juice.

Serve hot with choice of your bread.

Note:

  • Just to make the soup creamy and thick I pureed half of the cooked bean and lentil
  • Coconut milk/cream can be included if desired then blending is not required
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About Chitra Jagadish

My passion is Cooking & love exploring healthy recipes. This blog is all about sharing 'Recipes for Healthy living', which are my experiments at home.

Posted on September 21, 2014, in International, Soups, Salad and Wraps. Bookmark the permalink. 28 Comments.

  1. Exactly what I need for the coming winter 🙂

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  2. I like your ideas…where do u get your recipes?? Nice combo…I m thinking of making this combo into a dal…

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  3. I love this soup, Chitra 🙂

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  4. In addition to being the recipe healthy and tasty, I like to read the nutrition information you provide in the beginning… In case we know the information, it acts like a reminder 🙂 Thank you for this never heard soup 🙂 TC! Keep smiling 🙂 Happy cooking 🙂

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  5. so healthy

    -http://noodles4thoughts.wordpress.com/

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  6. I’ve had lentils. I’ve had mung beans. I’ve never had them together. Nice idea.

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  7. Oooh, this looks like it would be my favorite!

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  8. Beautiful Chitra! Do you use a spicy Green Chili pepper?

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  9. Filling soup:-) awesome thought dear

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