Saturday, December 10, 2016
Split Mung Bean and Quinoa Indian Soup
1 cup split yellow mung beans
1 cup quinoa
2 tablespoons cooking oil
2 smallish onions chopped
3 cloves minced garlic
7 oz. of sliced mushrooms
2 teaspoons ground turmeric
1 1/2 teaspoons dried dill seeds
1 teaspoon fennel seeds
8 cups vegetable stock
1 10 oz. package Palak Paneer (Kitchens of Indian)
1 cup sliced carrots
8 oz. diced ham or tempeh
1/4 cup of wine
Dash of salt free seasonings
Salt and pepper to taste in last minutes of cooking
When serving, per bowl:
a squeeze of lemon or lime juice
a tablespoon plain yogurt or Greek yogurt
Pick through the mung beans and quinoa and rinse them under water.
Heat the oil in a pot over medium heat and add the onions and mushrooms. Cook until onions translucent, about 5 minutes. Stir in the garlic, mung beans, quinoa, turmeric, and dill, and cook for a few minutes until heated through. Add the stock and carrots and Palak Paneer bring to a boil. Add ham or tempeh and wine then cover and cook at a very gentle boil, stirring occasionally, for 30 minutes.
ALternate method: Place all ingredients in order above in crockpot and cook on high four hours.
Add non-salt seasoning, salt and pepper and season to taste. Ladle the soup into bowls and squeeze in lemon or lime juice. Top each bowl with a tablespoon of yogurt, and serve.
Optional: 2 cups chopped fresh greens, spinach or kale may be added in last 15 minute.
Not a very good picture while cooking.