Who said that soups are boring? Wait until you have tried this delicious and nourishing lentil and mung bean soup. Simple ingredients, easy to make, and BIG-BIG flavour!
Heat some olive oil in a large pot over a medium heat.
Add the onion and the garlic and sauté for a couple of minutes until the onions start to soften. Make sure not to burn them.
Now add the carrots and the celery and sauté for about 10 minutes until the vegetables are nice and soft.
Next, add the spices and let them cook for a couple of minutes to develop an aroma.
Now add the tomatoes, lentils, beans and, the stock (chicken or vegetable) and bring the soup to a boil. Reduce the heat to low immediately and simmer for 30-40 minutes until the mung beans are nice and soft.
Take one or two cups of your soup and transfer to the kitchen blender and blend it. Transfer the mix back to the pot, it will give the soup creaminess. PLEASE BE CAREFUL WHEN DOING STEP NO 6, AS THE SOUP IS VERY HOT!
Season the soup with lemon juice, salt, and pepper, and serve with some fresh coriander or parsley.
Notes
This soup is perfect for meal prep. It will stay fresh in the fridge for up to 3 days.It is also freezer-friendly. You can use any lentils for this soup however the red lentils have a sweetness to them which in my opinion is responsible for this soup's amazing flavour.