A hearty and humble bean soup flavoured with lemon and oregano
Bean soaking time2hrs
Author: Mia Kouppa
2cupsdry mung beans
1/3cup(80 mL) olive oil
6 - 7cupswater(1,500-1,750 mL)
1/3cup(80 mL) lemon juice
1/4 teaspoon pepper
Rinse your mung beans and pick over any stones or shriveled beans. Rinse and then soak in a bowl of cold water for approximately 2 hours. (See Recipe Notes)
In a large pot, heat the olive oil and saute the finely diced onion, celery and dry oregano. Cook for approximately 5 minutes until the vegetables are softened.
Drain the mung beans and add them to the pot, along with the water.
Bring to a boil and then reduce the heat to medium. Cook, covered, for 30 - 40 minutes.
Check your beans for doneness; when done, add the salt, pepper and lemon juice to the soup.
Technically, mung beans do not need to be soaked before cooking. We have included a few hours of soaking time however because this is how our parents always prepare their mung beans; they believe that it makes the beans easier to digest and cook. You can choose to take their advice, or not.
Mung bean soup (ψιλοφάσουλα σούπα) https://miakouppa.com/2019/10/15/mung-bean-soup/ October 15, 2019