Mung Bean Soup

My friend Meera first introduced me to mung bean soup during a particularly gray February when I was recovering from the flu. She showed up at my door with a steaming pot, explaining that her grandmother always made this when anyone in the family needed gentle nourishment. The smell of cumin and turmeric filled my small apartment, and something about that golden broth felt like being wrapped in a warm blanket. After one bowl, I understood why this soup has been cherished for generations across Indian households. Now whenever I feel under the weather or simply need comfort, this is the first thing that comes to mind.

Last winter, my roommate walked in while I was making this and immediately asked what smelled so incredible. I ended up making a double batch because she insisted on having some for her lunch the next day. Theres something universal about the combination of mung beans and warming spices that makes people pause and take a deep breath. Now whenever she sees mung beans at the grocery store, she sends me a text reminding me its soup weather.

Ingredients

• Dried mung beans: These little green legumes become incredibly creamy when simmered and are the heart of this nourishing soup
• Onion, garlic, and ginger: This aromatic trio forms the flavor foundation and adds depth to every spoonful
• Carrots and celery: These vegetables add sweetness and texture while making the soup more substantial
• Cumin seeds: Toasting them first releases their essential oils and creates a fragrant beginning to the dish
• Turmeric powder: This golden spice adds earthiness and is celebrated for its anti-inflammatory properties
• Vegetable broth: A quality broth creates the soups backbone though water works perfectly well too
• Fresh cilantro and lemon juice: These bright toppings wake up all the warm spices right before serving

Instructions

Toast the aromatics:

Heat your large pot over medium heat and add the cumin seeds, stirring constantly until they become fragrant about one minute. Listen for the gentle popping sound that tells you theyre ready.

Build the flavor base:

Add onion, garlic, and ginger to the pot and sauté for three to four minutes until the onion turns translucent and the kitchen starts smelling incredible.

Add the vegetables:

Toss in the carrots and celery and cook for another two to three minutes, letting them soften slightly and begin to release their natural sweetness.

Bloom the spices:

Stir in turmeric, coriander, black pepper, cinnamon if using, and bay leaf. Cook for one minute, stirring constantly to wake up all the spices.

Simmer the soup:

Add soaked mung beans, chopped tomato, and vegetable broth or water. Stir everything together, bring to a boil, then reduce heat to low and cover.

Cook until creamy:

Let the soup simmer gently for thirty-five to forty minutes until the mung beans are completely soft and starting to break down slightly.

Finish with brightness:

Remove the bay leaf and stir in salt and lemon juice. Taste and adjust seasoning until it feels perfectly balanced to you.

Serve with love:

Ladle the hot soup into bowls and generously garnish with fresh chopped cilantro for a pop of color and freshness.

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This soup became a staple during my first year of teaching when I needed something that could feed me for days without much effort. Id make a big pot on Sunday and find myself looking forward to it all week. Theres a profound comfort in knowing exactly whats in your food and feeling it nourish you with every spoonful.

Making It Your Own

Ive learned that this soup happily accepts whatever vegetables need using from my crisper drawer. Sometimes I add spinach or kale in the final minutes for extra nutrition. A splash of coconut milk creates an incredibly creamy version that feels entirely luxurious.

Perfect Pairings

Warm naan bread for dipping is absolutely my favorite way to enjoy this soup. Steamed basmati rice also works beautifully if you want something more substantial. Even simple toast with vegan butter feels right on a cold evening.

Storage and Meal Prep

This soup keeps beautifully in the refrigerator for four to five days and actually tastes better the next day as the flavors meld together. It also freezes exceptionally well for those busy weeks when cooking feels impossible.

• Portion into freezer safe containers leaving space for expansion
• Label with the date so you use the oldest containers first
• Thaw overnight in the refrigerator before reheating gently

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There is something deeply restorative about a bowl of this soup, whether you are healing from sickness or simply seeking comfort on a quiet evening.

Frequently Asked Recipe Questions

→ Do I need to soak mung beans before cooking?

Yes, soaking dried mung beans for 2 hours helps them cook more evenly and reduces cooking time. This also makes them easier to digest and allows the beans to absorb the flavors of the spices and vegetables better.

→ Can I use red lentils instead of mung beans?

Red lentils work well as a substitute and cook faster than mung beans, usually in about 20-25 minutes. They'll create a slightly creamier texture but still deliver excellent protein content and flavor absorption.

→ How do I store leftovers?

Store cooled soup in an airtight container in the refrigerator for up to 4 days. The flavors actually improve overnight as the spices continue to meld. Reheat gently on the stovetet, adding a splash of water if needed.

→ Can I make this in a pressure cooker?

Absolutely. Cook sautéed aromatics and spices first, then add soaked beans, vegetables, and broth. Pressure cook for about 12-15 minutes, allow natural release for 5 minutes, then finish with lemon juice and cilantro.

→ What makes this soup good for digestion?

Mung beans are naturally easy to digest and contain enzymes that support gut health. Ginger and turmeric are traditional digestive aids, while cumin and coriander help reduce bloating. The combination creates a soothing, healing bowl.