Whole Mung Bean Soup with Rice
Cozy up with a comforting bowl of Whole Mung Bean Soup with Rice, a wholesome and nourishing dish packed with flavor and nutrients. This vegan-friendly recipe stars tender whole mung beans simmered to perfection and infused with a fragrant medley of garlic, ginger, cumin, and warm spices like turmeric and coriander. The addition of diced tomatoes creates a rich, subtly tangy base that pairs beautifully with fluffy cooked rice, making it a hearty, one-bowl meal. Finished with a sprinkle of fresh cilantro and a drizzle of lemon juice, this protein-packed soup is perfect for a satisfying lunch or dinner. Easy to prepare with simple pantry ingredients, it’s a delicious way to enjoy the health benefits of mung beans while indulging in a flavor-packed meal.
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Recipe Information
Ingredients
- 1 cup Whole mung beans
- 6 cups Water
- 2 cups Cooked rice
- 1 medium, diced Onion
- 3 minced Garlic cloves
- 1 inch, grated Ginger
- 1 large, diced Tomato
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Ground coriander
- 0.25 teaspoon Red chili powder
- 1 teaspoon (or to taste) Salt
- 2 tablespoons Vegetable oil
- 2 tablespoons, chopped Cilantro leaves
- 1 tablespoon (optional) Lemon juice
Instructions
Rinse the whole mung beans thoroughly under cold water, then soak them in water for at least 6-8 hours or overnight. Drain before using.
In a large pot, combine the soaked mung beans with 4 cups of water. Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 30-35 minutes, or until the beans are tender.
While the mung beans are cooking, heat the vegetable oil in a separate pan over medium heat.
Add the cumin seeds to the hot oil and let them sizzle for about 30 seconds until aromatic.
Stir in the diced onion and sauté for 3-4 minutes until softened and lightly golden.
Add the minced garlic and grated ginger. Cook for another minute, stirring frequently.
Mix in the diced tomato, turmeric powder, ground coriander, and red chili powder. Cook for 3-4 minutes until the tomato is soft and the mixture begins to reduce into a paste.
Once the mung beans are tender, add the tomato mixture to the pot of beans. Stir well and add the remaining 2 cups of water.
Season the soup with salt and simmer for an additional 10-15 minutes, allowing the flavors to meld.
To serve, spoon the soup into bowls and add a generous serving of cooked rice to each bowl.
Garnish with chopped cilantro and a squeeze of lemon juice, if desired.
Nutrition Facts
Calories |
1620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4203 mg | 183% | |
| Total Carbohydrate | 278.8 g | 101% | |
| Dietary Fiber | 40.4 g | 144% | |
| Total Sugars | 36.4 g | ||
| Protein | 64.9 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 530 mg | 41% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 3567 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
