Indian

Vegetarian Uzbek Mung Bean Soup (Mashkitchiri) takes 20 minutes to prepare.

Vegetarian Uzbek Mung Bean Soup (Mashkitchiri) takes 60 minutes to cook.

Vegetarian Uzbek Mung Bean Soup (Mashkitchiri) makes 5 servings.

The ingredients for Vegetarian Uzbek Mung Bean Soup (Mashkitchiri) are:

1/2 cup mung beans
1 big onion, chopped
3 cloves of garlic
4 medium size carrots, cut in rounds
6 red potatoes, coarsely diced
1/2 tbsp tomato paste
1 can of diced tomato or 2-3 diced fresh tomatoes
3 tbsp butter
1 tsp paprika
1/2 tbsp cilantro
1 tsp pepper flakes
1/2 tsp cumin
1/2 tsp black pepper
salt (to taste)
2-3 cups of water (if you want the stew to be very thick, use two.)

Here is how you make Vegetarian Uzbek Mung Bean Soup (Mashkitchiri):

-Heat butter in a big pot and add onions, garlic cloves. Cook for 5 minutes or until onions are transparent. (DON'T BROWN THE ONIONS)-Add carrots + potatoes and stir for 5 minutes. Add the tomato paste and stir for another 5 minutes-Add paprika, cumin, pepper flakes, cilantro, black pepper, salt, and diced tomatoes. Stir for a minute or two.-Stir in mung beans and water. First bring to a boil, then cover and simmer on low heat for 40 minutes to an hour, until the beans are soft and cooked.Serving Size: Makes about 5 9-oz servingsNumber of Servings: 5Recipe submitted by SparkPeople user MICHELLE_391.

The nutritional information for Vegetarian Uzbek Mung Bean Soup (Mashkitchiri) is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 324.8

• Total Fat: 7.9 g
• Cholesterol: 18.3 mg
• Sodium: 375.4 mg
• Total Carbs: 59.0 g
• Dietary Fiber: 10.7 g
• Protein: 8.9 g

Vegetarian Uzbek Mung Bean Soup (Mashkitchiri) is Indian cuisine.