Lentil & Mung Bean Soup Recipe

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Lentil & Mung Bean Soup

Contributed by: Melinda

This recipe came about because I was looking for a very healthy vegetarain soup recipe. I looked at Montignac Glycemic Index Tables because his plan always works. Lentils and mung beans are in the 25-30 range which means they are very good positive nutritional choices. I used a mixture of mung beans with brown, green and red lentils and added my vegetables. It is delicious!

1 cup split mung beans (moong dal)
1/3 cup brown lentils
1/3 cup red lentils
1/3 cup french green lentils
1 very large onion, finely chopped
2 long celery stalks, finely chopped
4 large garlic cloves, minced
7 medium crimini mushrooms, thinly sliced
1 lb. fresh baby spinach (or as much as you like)
3 oz. tomato paste
1 large pinch saffron threads
1 tsp sweet paprika
8 cups vegetable broth (or use chicken if you don't care whether it's vegetarian)
Olive oil
Kosher salt
Ground black pepper

Rinse lentils and mung beans and soak briefly (15 mins - 1 hour)
Prepare all vegetables
Heat oil in a large soup or stock pot
Add onion and celery with about 1/2 tsp salt and sauté until tender and pan is dry
Add mushrooms and another 1/2 tsp salt
Sauté until mushrooms are cooked and beginning to brown slightly
Add paprika and garlic then tomato paste
Stir to coat all veggies with tomato paste and spice - cook about 1 minute
Add broth and saffron threads and stir, scraping bottom and sides of pot to incorporate thoroughly
Add lentils and stir
Bring to a low boil, cover, reduce heat and simmer for 35 minutes to 1 hour, until lentils and beans are tender and flavors have blended.
Turn off heat and add spinach
Stir well and re-cover pot
Leave to stand until spinach is cooked

Serve hot - a complete meal.

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