- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
League of Kitchens cooking instructor Damira Inatullaeva learned to make this delectable mung bean soup recipe from her Tajik mother-in-law, who makes it without meat (traditional mashhurda includes beef or lamb) and also uses dried apricots for a flavorful twist. Don't let the list of simple ingredients fool you—this is one of the most complex and delicious vegetarian soups we've ever tasted. The fresh herbs, pepper, and labneh at the finish take it over the top.
Ingredient:
- 9 cups water
- 1 cup dried mung beans
- ⅓ cup uncooked Turkish baldo rice
- ¼ cup sunflower oil
- 1 medium-size yellow onion, chopped (about 1 3/4 cups)
- 1 large carrot, cut into 1/4-inch cubes (about 1/2 cup)
- 2 tablespoons tomato sauce
- 4 fresh or dried bay leaves
- 2 teaspoons table salt, divided
- 2 ½ cups chopped fresh cilantro leaves and tender stems, divided
- 1 ¾ cups chopped fresh tender dill fronds, divided
- ¾ cup dried Turkish apricots (preferably unsulfured or organic) (about 5 ounces)
- ½ cup plus 1 tablespoon labneh or Greek-style yogurt
- ½ teaspoon black pepper
