Indian Vegetarian Recipe: Mung Dhal Vegetable Soup

Crockpot friendly vegan soup recipe - easy, nourishing, tasty - a satisfying simple meal with rice or chapati.

This version of mung dhal calls for yam and spinach, but it's also tasty with cauliflower or carrot and green beans, or tomato or potato instead of yam. Vary the veggies according to your taste.

Don't skimp on the olive oil, as legumes are astringent, and the oil makes the soup smooth and rich. Plus this is a big recipe. We suggest freezing what you don't eat for another day.

Crockpot directions are included in the recipe

Menu Suggestion: Yummy with tortillas, chapati, or artisan bread. For a full meal, serve with steamed brown or white basmati rice or other grain, along with any of the following: curried veggies, plain steamed veggies, a salad, chutney. Optional: raita or Indian Lassi for lacto-vegetarians.

8 Servings: Ingredients:

• 3 cups mung dhal
• 1 large yam, peeled and chopped in bite sized pieces
• 2 stalks celery, washed and sliced thin
• 2 cups washed, chopped fresh spinach or frozen spinach
• 1 - 2 Tblsp fresh minced ginger
• 2 - 4 Tblsp olive oil, or safflower oil
• 1 bay leaf
• 1 cinnamon stick
• 6 green cardomom pods
• 1 Tblsp gr. cumin
• 1 Tblsp gr. coriander
• 1 tsp gr. fennel
• 1 tsp powdered turmeric
• pinch cayenne
• Optional: pinch hing (asefetida)
• 1 - 2 tsp rock salt
• 6 cups water or vegan soup stock
• Freshly ground pepper to taste
• 2 Tblsp lemon juice
• 1/4 cup chopped fresh cilantro

Directions:

1. Wash and rinse the dhal. Soak in hot water to cover for an hour, or 4 - 8 hours in cold water.
2. Drain the dhal, place in a 10 quart stock pot, and cover with 6 cups of the water or soup stock. Bring to a boil, skim the foam, add the bay leaf, cinnamon stick, cardamom pods, and fresh ginger.
3. Add the chopped celery, yam and ginger to the dahl, and bring back to a boil.
4. Reduce heat to simmer, and cook covered for an hour or more, stirring occasionally. Add more water or stock if the soup seems too thick.
5. When the dhal is soft but still intact, fish out the cinnamom stick, bay leaf and the cardamom pods if you can find them.
6. Heat the oil on low in a small frying pan. Mix in the dry spices and salt, and heat until foaming - keep your eye on them so they don't burn
7. Spoon a cup of liquid from the dhal, and stir into the spice mixture. Transfer all to the dhal soup and stir it in.
8. Add the chopped spinach and lemon juice, and cook for 5 - 10 minutes or until the spinach is thawed or wilted
9. Serve garnished with fresh chopped cilantro

Crockpot Directions:

1. Put the soaked, rinsed dhal in an 8-10 qt crockpot
2. Add the chopped yam, ginger, celery, plus the cinnamon stick, bay leaf, and cardamom pods, and 1 Tblsp oil
3. Add 6 cups of water or soup stock
4. Cover and cook 6 - 8 hours on low.
5. Add more water or stock if the soup seems too thick
6. Turn the crockpot heat setting to high
7. Follow the above directions from number 4
8. Reduce the heat setting to warm or off