An exceptional comfort food, this millet and mung bean soup has a delicate flavor, ready in half an hour and rich in protein.
Mung beans look like split peas but they’re not. Let’s get to know them better. Small round balls, mung beans originate from India and are still little known, but like their friends azuki, they are rich in properties and very digestible. You might know them as green soybeans or mung beans. They belong to the same family as soybeans, are particularly nutritious, and contain up to 35% protein. They are also rich in fiber and vitamins A, C, and E, as well as minerals such as phosphorus, magnesium, iron, and calcium.
So don’t just use them for your ethnic recipes but also in soups, stews, patties, or Italian-style salads.
As you can see from the picture, split beans are also available. I find it very convenient to use split dried legumes when I’m in a hurry because they cook much faster after soaking.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Millet and Mung Bean Soup
- 3.5 oz split mung beans
- 3.5 oz hulled millet
- 1 teaspoon thyme
- 4 cups vegetable broth
- 1 teaspoon miso (rice)
- 1 shallot
- 1 pinch pepper
- 1 tablespoon lemon juice
- 2 tablespoons extra virgin olive oil
Tools
- 4 Cocotte
Preparation of Millet and Mung Bean Soup
The night before, soak the mung beans with a piece of kombu seaweed or bay leaf. While you’re at it, you can also soak the millet separately.
In the morning or after a few hours, rinse. In a pot, pour a drizzle of oil with the chopped shallot and let it stew for a few minutes. Add the millet and mung beans and let them flavor. Add the vegetable broth, thyme, and let it simmer gently for 30/40 minutes. Taste, if cooked turn off and also add the teaspoon of miso, stirring.
Serve with a drizzle of cold-pressed extra virgin olive oil and a pinch of pepper.
Tips from Thyme and Lentils
The Millet and Mung Bean Soup keeps for a few days in the refrigerator, well sealed. You can also finish it in the morning for an excellent savory breakfast.
Instead of millet, you can alternate with buckwheat or any other cereal with the same cooking time.
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