Vegan Soup Recipe: Mung Dhal Vegetable Soup

Indian Cooking Recipes: Easy, Delicious Mung Dhal Soup

This vegan crockpot mung dhal soup recipe calls for yam and spinach, but it's also delicious with cauliflower or carrot and green beans, or tomato or potato instead of yam, or butternut squash. Vary the veggies according to your taste and what's in season or in your fridge.

Don't skimp on the oil. Legumes are astringent, and the oil makes the dhal soup smooth & rich. Plus this is a big recipe - freeze what you don't eat for another day.

Menu Suggestions: Yummy with tortillas, chapati, or artisan bread. For a full meal, serve with steamed brown or white basmati rice or other grain, along with any of the following: curried veggies, plain steamed veggies, a salad, chutney. Optional: raita or Indian Lassi for lacto-vegetarians.

8 Servings: Crockpot directions are included in the recipe

Printable Recipe: Click the printer icon on your browser - you'll get just the recipe

Ingredients:

• 2 cups mung dhal (split mung beans)
• 1 large yam, peeled and chopped in bite sized pieces
• 2 stalks celery, washed and sliced thin
• Optional: 2 cups washed, chopped fresh spinach or frozen spinach
• 1 - 2 Tbsp fresh minced ginger
• Optional: For more heat, add 1 - 2 Tbsp fresh minced jalapeño pepper
• 2 - 4 Tbsp olive oil, or safflower oil
• 1 bay leaf
• 1 tsp gr. cumin
• 2 tsp gr. coriander
• 1 tsp gr. fennel
• 1/2 tsp powdered turmeric
• pinch cayenne or more, if you like HOT
• Optional: pinch hing (asefetida)
• 1 tsp salt or to taste
• 6 cups water or vegan soup stock
• Freshly ground pepper to taste
• 2 Tbsp lemon juice
• 1/4 cup chopped fresh cilantro

Directions:

1. Wash and rinse the dhal. Soak in hot water to cover for 1/2 an hour, or 2 hours in cold water
2. Drain the dhal, place in a 10 quart stock pot, and cover with 6 cups of the water or soup stock
3. Bring to a boil, skim the foam, add the bay leaf, and fresh ginger
4. Add the chopped celery, yam and ginger to the dahl, and bring back to a boil
5. Reduce heat to simmer, and cook covered for an hour or more, stirring occasionally. Add more water or stock if the soup seems too thick
6. When the dhal is soft but still intact, fish out the bay leaf
7. Heat the oil on low in a small frying pan. Mix in the dry spices and salt, and heat until they start to bubble - keep your eye on them so they don't burn
8. Spoon a cup of liquid from the dhal, and stir into the spice mixture. Transfer all to the dhal soup and stir it in
9. Add the chopped spinach if you're using it, and lemon juice. Cook for 5 - 10 minutes more until the spinach is thawed or wilted
10. Serve garnished with fresh chopped cilantro

Crockpot Directions:

1. Put the soaked, rinsed dhal in an 8-10 qt crockpot
2. Add all other ingredients except spinach, cilantro and spices
3. Add 6 cups of water or soup stock
4. Cover and cook 6 - 8 hours on low
5. Add more water or stock if the soup seems too thick
6. Turn the crockpot heat setting to high
7. Follow the above directions from #6, heating the oil, frying the spices, adding the spinach and lemon juice
8. Reduce the heat setting to warm or off

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More Great Indian Style Recipes:

Butternut Squash in Coconut Milk With Tofu & Toasted Almonds Indian Lassi (ovo-veg) Crockpot Chickpea Curry Black Eyed Peas Curry Easy Vegetable Curry Indian Chapati Red Lentil Soup Rice Red Lentil Salad

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Comments Or Questions About Mung Dhal Vegetable Soup:

"My husband and I truly enjoyed my version of Mung Dhal Vegetable Soup. Acorn squash and spinach with the spices that were listed, made this soup a hit! Thanks so much for being there for 'timid in the spice cabinet people' like myself." - Catherine M.

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