Mung Bean and Quinoa Soup
Mung beans make a great addition to your pantry, and here’s the main reason: they cook much faster than most other beans! Boil whole mung beans in water and they’re ready to eat in about 45 minutes. Split mung beans, which have the outer skin removed and are yellow, take only 20-30 minutes to cook. That means that you can throw a handful of grains like quinoa, rice, or rolled oats in with the beans, take your time chopping up vegetables like carrots, broccoli, and kale, and then throw them into the pot for the last 10 minutes of cooking. Voila, you have a flavorful, nutritionally balanced soup, and you probably had time for a glass of wine and a phone call, too.
- 1/2 cup whole green mung beans
- 1/2 cup quinoa
- 2 tablespoons cooking oil
- 1/2 onion, minced
- 2 cloves garlic, minced
- 2 teaspoons ground turmeric
- 2 teaspoons dried dill weed
- 4 cups chicken stock, vegetable stock, or water
- 2 large handfuls chopped leafy greens, such as kale or spinach
- 1/2 of a juicy lime or lemon
- 2 heaping tablespoons plain yogurt
Pick through the mung beans and quinoa and rinse them under cold water.
Heat the oil in a pot over medium heat and add the onions. Cook until translucent, about 5 minutes. Stir in the garlic, mung beans, quinoa, turmeric, and dill, and cook for a few minutes until heated through. Add the stock and bring to a boil, then cover and cook at a very gentle boil, stirring occasionally, for 40 minutes. The beans should be starting to split open.
Add the greens to the pot and return to a boil, them reduce the heat and simmer, covered, for 10 minutes, until the greens are tender. Add salt and season to taste. Ladle the soup into bowls and squeeze in equal amounts of lemon or lime juice. Top each bowl with a tablespoon of yogurt, and serve.