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.

Nutriscore Rating: 73/100

Prep Time:10 mins

Cook Time:50 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

While the mung beans are cooking, heat the vegetable oil in a separate pan over medium heat.

Step 4

Add the cumin seeds to the hot oil and let them sizzle for about 30 seconds until aromatic.

Step 5

Stir in the diced onion and sauté for 3-4 minutes until softened and lightly golden.

Step 6

Add the minced garlic and grated ginger. Cook for another minute, stirring frequently.

Step 7

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.

Step 8

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.

Step 9

Season the soup with salt and simmer for an additional 10-15 minutes, allowing the flavors to meld.

Step 10

To serve, spoon the soup into bowls and add a generous serving of cooked rice to each bowl.

Step 11

Garnish with chopped cilantro and a squeeze of lemon juice, if desired.

Nutrition Facts

Serving size	(2470.3g)

Amount per serving	% Daily Value*
Calories	1620.2

Total Fat 31.7g	0%
Saturated Fat 4.9g	0%
Polyunsaturated Fat 16.9g
Cholesterol 0mg	0%
Sodium 4203.2mg	0%
Total Carbohydrate 278.8g	0%
Dietary Fiber 40.4g	0%
Total Sugars 36.4g
Protein 64.9g	0%

Vitamin D 0IU	0%
Calcium 530.5mg	0%
Iron 23.3mg	0%
Potassium 3567.0mg	0%

*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.

Source of Calories

Fat: 17.2%

Protein: 15.6%

Carbs: 67.2%