Vegetarian

Mung Bean Soup (Indian) vegetarian/vegan takes several minutes to prepare.

Mung Bean Soup (Indian) vegetarian/vegan takes several minutes to cook.

Mung Bean Soup (Indian) vegetarian/vegan makes 5 servings.

The ingredients for Mung Bean Soup (Indian) vegetarian/vegan are:

1 cup Mung Beans Raw
1tsp Garlic paste
1tsp Ginger paste
1tsp Canola oil
1tsp Cumin seeds
1/3 cup chopped tomatoes
1tsp red pepper powder (paprika if less spicy desired)
0.5 tsp tumeric powder
0.5 tsp lemon juice
1 splenda
3-4 cups water
salt to taste...about 1 tsp

Here is how you make Mung Bean Soup (Indian) vegetarian/vegan:

1. Boil mung beans in water until tender. (soak for a few hours ahead to cook faster)2. in a pan, put the 1 tsp of oil, heat it for about a minute, add the cumin seeds and let pop. 3. Once the cumin pops, add the ginger and garlic and cook for about 30 seconds. 4. add the mung beans along with a little bit of water from the boiling into the pan. 5. add the tumeric powder, red pepper powder, lemon juice, splenda, salt and cook for about 5 minutes until all spices blend and the water thickens.6. add the tomatoes on top and cook for 2-3 more minutes.Eat alone or with rice or flat bread (roti)Number of Servings: 5Recipe submitted by SparkPeople user MONA1684.

The nutritional information for Mung Bean Soup (Indian) vegetarian/vegan is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 156.6

• Total Fat: 1.5 g
• Cholesterol: 0.0 mg
• Sodium: 6.0 mg
• Total Carbs: 26.9 g
• Dietary Fiber: 6.9 g
• Protein: 10.1 g

Mung Bean Soup (Indian) vegetarian/vegan is Indian cuisine.

The dietary needs meet for Mung Bean Soup (Indian) vegetarian/vegan is Vegan