While exploring new recipes from around the world I came across mung beans from a Washington Post article on Kitchari.
I have since been making a delightful soup from sprouted mung beans, found at Whole Foods, ready in under 30 minutes.
To a soup pot add: 2 cups sprouted mung beans, 6 c H20, w/ 1/2 tsp turmeric, a pinch of asafetida (for digestion), & 1/4 tsp cayenne. Bring to boil then simmer 30 min, stir often.
While the beans cook, to a blender or food processor (I use my immersion blender), puree 1 can no-salt diced tomatoes, 3 garlic cloves, 1/2 jalapeno, & 1/2 yellow onion. Add puree to soup after 20 min of cooking, and simmer 5-10 more.
Tardka (garnish to add to soup after beans are done): Saute on medium-low heat (with water or oil) for 5 minutes in a small pan: 1/4 onion, 1/4 jalapeno, & 1 tsp cumin seeds.
Serve soup over chopped spinach & roasted or steamed cauliflower & carrots, + steamed broccoli. This is how I eat my soups. The husband serves his over leftover quinoa or brown rice. Top w/ tofu sour cream (optional–see my post on The Colorful Vegan FB page on how to make this (12/3/14) + green chile hot sauce or salsa.