Vegetarian Sprouted Mung Bean Soup Recipe with Sprouted Lentils and Veggies

by M Caroline
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This sprouted mung bean soup is chock full of sprouted lentils and veggies, and perfect for a cool day.

I’m always trying to find ways to make our food healthier without sacrificing taste. I’ve even been known to sneak a little quinoa into my kids’ favorite creamy mac and cheese.

mung bean soup with lentils a simple comfort food you will love

So when I came across a package of Organic Tru Roots Sprouted Bean Trio mixture in our local Costco, my first thought was to add it into one of my favorite vegetable soup recipes.

This tasty sprouted lentil and mung bean soup has a mixture of sprouted lentils, and sprouted mung beans. While I’m pretty familiar with using lentils, mung beans are something else all together.

Happily, they all taste wonderful in this rich vegetarian soup, brimming with colorful carrots, peppers and hearty potatoes.

Vegetarian sprouted mung bean soup with sprouted lentils and veggies

This soup is especially delicious served with piping hot homemade bread. It’s a hearty, healthy vegetarian soup featuring sprouted beans, fresh veggies and a rich broth.

Mung bean soup Ingredients

Here’s what you’ll need to make this tasty sprouted bean soup.

While this recipe uses packaged sprouted mung beans, you can also sprout mung beans yourself with not a lot of effort.

Click here to see TruRoots organic sprouted Mung Beans.

  • 1 yellow onion
  • 4 large carrots
  • 2 medium tomatoes
  • 2 stalks celery
  • 1 red pepper
  • 1 green pepper
  • 2 potatoes
  • 3 tablespoons olive oil
  • 1/2 cup sprouted lentils, uncooked
  • 1/2 cup mung beans, uncooked
  • 6 cups water
  • 2 organic vegetarian soup stock cubes (make sure they’re a gluten free variety if you’re making a gluten free variation)

Directions

Chop veggies into pieces about 1/4 of an inch large.
Add olive oil to a large soup pot. Saute the onions and carrots on medium heat until onions are lightly golden. Don’t skip this step: lightly caramelizing and browning the carrots and onions adds extra depth and flavor to the broth.
Add the rest of the veggies and cook for 5 minutes.
Add 6 cups of water and bring to a slow boil.
Add vegetarian stock cubes.
Add sprouted lentils and mung beans.
Cover, and simmer 15 minutes.

Serve topped with a dollop of sour cream or plain Greek yogurt. Check to make sure the yogurt and sour cream don’t contain starch if you’re making a gluten free variation.

This recipe is gluten free and vegetarian.

Yield: Makes 6 servings

Sprouted Mung Bean and Lentil Vegetarian Soup

Sprouted Mung Bean and Lentil Vegetarian Soup
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • 1 yellow onion
  • 4 large carrots
  • 2 medium tomatoes
  • 2 stalks celery
  • 1 red pepper
  • 1 green pepper
  • 2 potatoes
  • 3 tablespoons olive oil
  • 1/2 cup sprouted lentils, uncooked
  • 1/2 cup mung beans, uncooked
  • 6 cups water
  • 2 organic vegetarian soup stock cubes

Instructions

  1. Chop veggies into pieces about 1/4 of an inch large.
  2. Add olive oil to a large soup pot. Saute the onions and carrots on medium heat until onions are lightly golden. Don’t skip this step: lightly caramelizing and browning the carrots and onions adds extra depth and flavor to the broth.
  3. Add the rest of the veggies and cook for 5 minutes.
  4. Add 6 cups of water and bring to a slow boil.
  5. Add vegetarian stock cubes.
  6. Add mung beans and lentils.
  7. Cover, and simmer 25 minutes.

Notes

Use gluten free stock cubes if you’re making a gluten free variation.

Serve topped with a dollop of sour cream or plain Greek yogurt. Check to make sure the yogurt and sour cream don’t contain starch if you’re making a gluten free variation.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 120 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 1mg Sodium: 53mg Carbohydrates: 18g Fiber: 3g Sugar: 3g Protein: 4g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information should only be used as a general guideline.

TruRoots Organic Sprouted Mung Beans — 10 oz

Truroots Sprouted Lentil Trio, Organic, 8-Ounce

6 comments

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6 comments

Jennifer @ The Jenny Evolution April 6, 2014 - 5:48 am

Super yum. And it doesn’t look that difficult with the Bean Trio. Thanks for sharing!

Jennifer @ The Jenny Evolution

Reply
Amber Nelson April 6, 2014 - 1:25 pm

I love any kind of soup. That looks amazing.

Reply
Darlene January 4, 2015 - 5:36 pm

The recipe has celery listed twice. Please let me know how much to use. Thanks.

Reply
Micki January 4, 2015 - 5:38 pm

Hi Darlene – thanks so much for catching that! The correct amount is 2 stalks celery. I’ve changed it in the recipe as well.

Reply
Corrine December 27, 2016 - 2:42 pm

Delish!! I used parsnips instead of potato and added chopped kale.

Reply
Ratna January 29, 2018 - 3:07 pm

Are these beans and lentils sprouted and then dried?

Reply

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