Mung Bean Soup


I’ve developed quite a love affair with this dish, but it’s been a bumpy road for me and my hippie soup. After being told, by the Ayurveda specialist I was seeing, to strictly eat this soup for a month or so, as part of the cleansing process for me, I initially was not so keen with the flavors of the dish (realistically, I made this soup 2-3 times a week and supplemented it with cooked veggies and grains). But after making this recipe consistently for several months now and tailoring it to fit my preferences, I’m in love with this soup. It was a couple of weeks ago when I realized that I hadn’t made myself any mung bean soup in awhile and that, to my own surprise, my taste buds actually missed it! I crave the flavors now, especially the garlic, ginger root and lime. And it’s pretty great that everything in this dish keeps my body happy. I also have a lot of fun making this dish, so I always look forward to the nights I get to prepare a comforting bowl of this deliciousness for myself. Below is my recipe. Give it a shot! Hope you enjoy!






Mung Bean Soup (Serves 1):

1/3 cup of green mung beans, soaked overnight in cold water.

2 cups of water

1.5 tbsp. of olive oil

1/4 tsp. of mustard seeds

1 bay leaf

1/2 tsp. of cumin and coriander powder

1/4 tsp. of tumeric

1.5 tsp. chopped ginger root

1.5 tsp. chopped garlic

1.5 tsp. of lime juice

Salt and pepper to taste


Drain and rinse beans thoroughly. Bring the beans and 1.5 cups of water to a boil. Lower the heat and simmer for 20-25 minutes or until the beans open and up and get soft.

Once the beans are finished cooking, heat the oil in a pot and add mustard seeds. Once the mustard seeds start to pop, add bay leaf, cumin, coriander, tumeric, ginger and garlic and stir. Add the cooked beans and another 1/2 cup of water, depending on how soupy you want it. Bring to a boil. Add the lime juice and simmer for 5 minutes or so. Add salt and pepper to your liking. Enjoy!



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