Red Lentil and Mung Bean Soup

It is mid-November, but it sure doesn't feel like it here in warm Jerusalem. Regardless, I am making soup because honestly, I love soup no matter the weather.

Last night I came home and was just craving soup even though it was 70 degrees outside, so I went through my fridge and cabinets, gathered some ingredients, and started cooking. The result was pretty tasty so I thought to share the recipe with all of you so that you can make this soup all winter long. 

Red Lentil and Mung Bean Soup

2 Tbs olive oil

1 medium onion, diced

2 carrots, diced

1 stalk celery, diced

2 cloves garlic, minced

1-inch ginger, minced 

2 parsnips, diced

tiny pinch of cinnamon, smoked paprika, and cumin

1 1/2 cups red lentils 

1/2 cup mung beans*

8 cups of water 

Salt to taste

Heat olive oil in a large pot over medium-high heat. Add diced onion, carrot, celery, and a pinch of salt and saute for 8 minutes. Add the garlic, ginger, parsnip, and spices, give it a stir and let it all cook for 2 minutes. Add the lentils, mung beans, and water being sure to scrape up any bits stuck to the bottom of the pot because that is lots of flavor! Bring the soup to a boil and then reduce the heat and cover the pot, simmer the soup for 45 minutes until the mung beans are tender. 

Ladle it up and garnish with some fresh herbs and a squeeze of lime juice if you have it. 

A great addition to this soup would be a big handful of fresh spinach or kale. Just add it to the soup right before serving and let it wilt right in. It will add great texture, flavor, and nutrients. 

If you don't have mung beans on hand just use 2 cups of red lentils total instead.