Mung bean soup with spinach

This contemporary soup is delicious. The hearty mung beans, spices, and herbs come together beautifully. This dish is also extremely healthy.

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3 tablespoons oil 3-5 dried red chilies, or 1 per bowl 1 onion finely diced 1 teaspoon fresh ginger paste 1 1/2 teaspoon fresh garlic paste 1 tablespoon ground coriander powder 1 teaspoon ground cumin powder 1/2 teaspoon turmeric 1-2 teaspoons red chili powder or to taste 1 cup packed fresh cilantro 1 teaspoon dried oregano 1 teaspoon dried thyme 1 1/2 cup whole mung beans soaked overnight 1/2 kilo fresh spinach (if adding)  8 cups water or chicken stock Salt and pepper to taste Toppings Garam masala Spring onions cut in rounds Lime wedge

Add oil to the pan and heat. Add the onions and fry until golden brown. Add ginger and garlic and cook for 2-3 minutes. Mix in the coriander powder, cumin powder, chilli powder, turmeric powder, thyme, oregano, and 1/2 the fresh cilantro. Cook for 2-3 minutes until the flavours are released. Add the mung beans and the water or stock and cook until the beans are just done and have a bite. Add spinach and simmer till they are cooked, about 5-8 minutes.  Remove 1/2 the beans and set aside; if other things come along, it is fine.  Purée using a blender or hand blender until smooth. Return to the pot. You should have a thick soup. If not, simmer until thick and adjust the seasonings.  Add most of the mung beans back, and reserve about one large tablespoon for topping. It can be made and stored in the fridge for 1-2 days.  Warm the soup. Pour it into bowls and top with the mung beans, a sprinkling of garam masala, some spring onions, and the lime wedge.

NOTE: To make this recipe vegan, you can leave out the chicken stock or substitute a good-quality vegetable stock.