I have adapted for mung beans my mother’s simple recipe for lentil soup, a winter staple in our house for as long as I can remember. She added mustard to all the pulses believing that it helped tame the occasional digestive issues.
Somehow inspired by the bean’s origin I add turmeric and my mung beans became a richer and more flavorful soup than the original lentils, I feel! This is a very filling Vegan dish.
Serves 6 to 8
The soup is inspired by the description I found in an ancient text. Greek volvoi are no longer exported, so you can use the lampascioni from Puglia, either sold roasted or in vinegar. Alternatively you can substitute pickled pearl onions, avoiding the bitter taste… More about Greeks’ love of bitter taste.
Scroll down for the second day Pasta & Lentil I usually whip up with our leftover lentil soup.
See also the Lentil Soup with Pickled cabbage, and the Linguini with Spicy Lentils and Caramelized onions from my Mediterranean Vegetarian Feasts.
Makes 4 servings (more…)
I make this all the time, with any seasonal vegetable I harvest from the garden – diced tender zucchini, green beans or eggplants in the summer, squash, shredded cabbage, wild greens or spinach in the winter. The Orzo is cooked in the same style as Italian risotto, yielding a wonderful, creamy texture, though still with some bite.
Serves 3-4 (more…)
