When predominates hectic aspect of life, as was the case prior to the holidays, we could use meals that balances our nature. One of them is the soup, according to the principles of Ayurveda. This soup with spinach and Mung dal (Mung bean) relaxes and balances our life. In addition, the spinach (which is rich in protein) give to this combination very good taste. Perfect for this time of year!
Mung bean has a several names and is used in every cuisines in Asia. The cooked mung bean is prepared from dried beans by boiling until they get soft. This bean has a light yellow colour, when it’s skin is removed. It is used also in the Indian, Chinese and Philippine cuisine.
For 2-3 servings
it is necessary: 1 cup of red lentil, 1 cup of chopped leeks, ½ cup of chopped celery, ½ cup of coarsely chopped spinach, ½ cup of carrots, chopped into cubes, 2 tablespoons of sesame or quality olive oil, 2 date palm fruits ( milled in a blender), scoop fresh grated ginger, 2 cloves garlic, finely chopped, ½ teaspoon of peppercorns, triturated, 2 teaspoons of cumin powder, ¼ teaspoon of cardamom powder, 1-2 tablespoons of lemon juice, 2 tablespoons of butter pumpkin, 2-4 cups of water, salt to taste, a little fresh parsley, cherry tomatoes 1-2.
First, cook the red lentils and put them aside. Meanwhile, in a saucepan pour oil and chopped vegetables, except spinach. Add all the spices. Cook for about 5-10 minutes. After that, add the spinach and water to the mixture. Cook all together a few more minutes. Finally pour the red lentils and simmer until all good is united.
Use the rod mixer or blender, mix until it becomes smooth mass (like soup). Serve garnished with fresh parsley and cherry tomatoes. Enjoy your meal.
In this recipe for this soup is used yellow Mung dal (Mung bean). If you can get one, because it is very a rare in the sale and to the experience of our associates, red lentils can completely replace it.