How To Cook Split Mung Beans Recipes

YELLOW SPLIT MUNG BEAN SOUP WITH COCONUT MILK

Yellow Split Mung Bean Soup With Coconut Milk image

This warming curried split mung bean soup with coconut milk is easy to prepare, nourishing and simply delicious. Enjoy on its own or with some grilled naan for dunking!

Provided by Dawn | Girl Heart Food

Time 40m

Number Of Ingredients 16

Ingredients

1 tablespoon coconut oil
1 yellow onion (peeled and diced)
4 cloves garlic (minced)
1 tablespoon minced fresh ginger
2 carrots (peeled and chopped small (about 1.5 cups))
1 sweet potato (peeled and diced (about 1.5 cups))
2 tablespoons tomato paste
2 teaspoons curry powder
1 teaspoon crushed red pepper flakes (or to taste)
1 teaspoon ground turmeric
1 teaspoon salt (divided)
1/2 teaspoon freshly ground black pepper (divided)
1 cup split yellow mung beans (picked over (remove rocks, foreign objects and imperfect mung beans), rinsed and drained)
4.5 to 5.5 cups low sodium vegetable broth (depending on how thick you want your soup)
1 (13.5-ounce) can full-fat, unsweetened coconut milk (a 400 millilitre can)
4 to 5 ounces frozen spinach (or fresh baby spinach)

Steps:

Add coconut oil to a large pot over medium heat. (I used an enameled cast-iron Dutch oven.)
Once melted, add onion and cook, stirring often, for about 3 to 5 minutes until onion has softened.
Add garlic and ginger and cook, giving it a little stir, for about 1 minute until fragrant.
Add carrots and sweet potato.
Stir in tomato paste, curry powder, crushed red pepper flakes, turmeric, 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Cook for 1 minute, stirring as it cooks.
Add the split mung beans and vegetable broth and stir to combine everything. Bring to a boil and cook for 5 minutes. Then reduce the heat (to about medium-low heat) to a simmer. Cover with lid slightly ajar and cook for 10 minutes, stirring occasionally.
Stir in coconut milk, frozen spinach and remaining 1/2 teaspoon of salt and remaining 1/2 teaspoon of black pepper.Note: If using fresh spinach instead of frozen, just add during the last couple of minutes of cook time until cooked and wilted.
Bring to a simmer, cover again with lid slightly ajar and cook for 5 to 10 minutes, stirring occasionally, until the split mung beans are tender and the spinach has broken down and is heated through. Give everything another stir to ensure the spinach has distributed throughout the soup. Serve and enjoy! Yields 4 to 6 servings.

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