Mellow & Smooth Lentil Soup (Split Green Beans – Mung Dal)

Lentil Soup

Lentil Soup

After a week of binging on Diwali sweets, Kachoris & Poha Jalebi, it is time to slow down.

I love soups and today was a perfect day to try a new one- with Arnav and Charit going for Mutton Biryani- I can delve into a simple vegetarian soup of my choice. What’s in store for me? It is Split Green Beans or as we call it, Mung Dal Soup!

Mung Beans have a sweet flavor, soft texture, and are easy to digest. They  are the most common beans to be sprouted here in India.

This soup is nutritious & quick to make. I kept the soup really simple- like I said, time to slow down….aah but to add to the zing, I did shallow fry tofu slices to go with the soup, which spruced and made it a complete meal…well almost!

Here is how it goes-

Ingredients (serves 2)-

Split Green Beans- 50 gms

Salt as per taste

Turmeric Powder- 1 tsp

Garlic cloves finely shopped

Green chillies finely chopped (optional)

Olive Oil – ½ Tbsp

Lemon juice- 2 tsp

Finely Chopped corriander


Pressure cook (5-6 whistles on medium heat)  lentils with salt and turmeric powder.

Whisk it so that it is smooth. In a sauce pan, take a spoon of olive oil, add the finely chopped garlic flakes, green chillies, fry for a couple of minutes until they release their aroma,  now add this to the lentils.

Garnish with  finely chopped corriander and add lemon juice before serving. Enjoy the soup.