Recipe

Dinner

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Mung Beans
, dried, soaked for 12-24 hours then rinsed
Refined Coconut Oil
Cumin
Turmeric
Cayenne Pepper
Cinnamon
Onions
, diced
Garlic Cloves
, minced
Carrots
, shredded
Vegetable Stock
Salt & Black Pepper
Alfalfa Sprouts
, to top

Curried Mung Bean Soup

Total time: 60 min
Servings: 4
Equipment: Stove
  • 3/2 c. Mung Beans, dried, soaked for 12-24 hours then rinsed
  • 4 tbsp. Refined Coconut Oil
  • 1 tbsp. Cumin
  • 1 tsp. Turmeric
  • 1 tsp. Cayenne Pepper
  • 1/2 tsp. Cinnamon
  • 1 c. Onions, diced
  • 3 Garlic Cloves, minced
  • 1 c. Carrots, shredded
  • 5 c. Vegetable Stock
  • 1/4 tsp. Salt & Black Pepper
  • 1/2 c. Alfalfa Sprouts, to top
  • The night before, put your mung beans to soak in a pan with 6–8 cups of water. When ready to use, drain and rinse the beans. Set aside.
  • Heat the oil in a large saucepan. Add the spices and toast them in the oil until they become nicely fragrant. Add the onions and cook, stirring, for 5–7 minutes. Add the garlic and cook 1–2 minutes more.
  • Add the remaining ingredients, bring to a boil and simmer until the beans are tender, about 45 minutes. Check seasonings and adjust as necessary.