Easy & Fast 3 legume Soup ~ vegan~

Yellow split pea, red lentil and mung beans. All they are small and delicious, and also they make an super creamy and rich soup. We all are very familiar using yellow split peas and red lentil in any kind of chili and soups, but not everybody use mung beans so frequently as peas or lentils.

Mung beans are a tiny green bean which is packed with many mineral which are very important to our health, like magnesium and potassium. From them are made so many Asian dishes, included those amazing bean sprouts that we usually eat in Chinese food or in salads.

I had one cup of mung beans from a package that bought to make them sprouts (which are very easy to make by the  way) and I’ve decided to make a soup from them. Also include red lentils and yellow split peas.

3 legume Soup ~ vegan~

  • Servings: 6 servings
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1 cup of mung beans

1/3 cup red lentils

1/3 cup yellow split peas

1/2 onion

1/3 of green bell pepper

4 cloves of garlic

3 bay leaves

1 Tbsp coconut oil

1 Tbsp turmeric

1 Tsp mustard seeds

1 Tsp cumin

a hint of cloves powder

1/4 Tsp black pepper

1/4 Tsp smoked paprika

1/2 cup non dairy milk

Salt to taste


  • Soak the legumes mix for about half hour in a plastic or ceramic container. At the moment to prepare, rinse the legumes thoroughly, carefully removing any dirt that it might have. Place them on a pot along with 3.5 cups of water, 3 bay leaves and 1 clove of garlic. Let them cook covered for about 25 to 30 minutes a medium high heat.
  • In a skillet at medium heat, put the coconut oil to melt. Once it gets temperature, add the mustard seeds, chopped garlic and turmeric. Let release the flavors until the seeds start to pop; then add the diced onion and green bell peppers, sauteed for about 3 minutes or until the onion and bell peppers gets tender.
  • After your legumes are cooked, remove them from the pot with a skimmer. Do not discard the water yet.
  • Pour the legumes into the skillet and sauteed them mixing with the onions. Keep stir frying for about 2 minutes.
  • Add 1/2 cup of non dairy milk (I’ve use coconut milk) and let it cook for about 2 more minutes or until starts to boil again, then reduce the heat to low and let it simmer covered for about 3 minutes. If in this process you notice that it gets dry, add a little bit of the legumes water and cover again.
  • After that time, remove from the heat and process a half of the soup in your food processor or blender. Adjust the consistency that you want for your soup using the legumes water that you have reserved, I like it creamy so I only add 2/3 of a cup. Also add the salt to your taste. Now you can discard the remaining water.
  • Mix everything into the sauce pan: The soup from your blender and the content of your skillet. The soup is ready to enjoy.

This soup was super fast to make, since those mung beans are very easy to cook you can skip the soaking time and only rinse and put them to cook right away. Also the cooking time it will be faster if you have a pressure cooker, reducing the time in half.

Also I’ve made “cheesy croutons” to have on top of this delicious soup. Very satisfying, a little bit sweet from the turmeric, creamy and rich from the mixture of the 3 legumes, all that makes this recipe ideal for any cold day.


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