Weeknight · Instant Pot · about 35 minutes

Curried Mung Bean Soup

Name: Curried Mung Bean Soup
Total time: 35 min
Yield: 4 servings
Ingredients: 200 g dried mung beans; 1180 ml vegetable broth or water; 2 carrots; 2 celery stalks; 1 can chopped tomatoes; 1 tbsp curry powder; 2 tsp ground turmeric; 1 tsp red pepper flakes; 1 tbsp oil; Salt to taste; lemon and cilantro to finish

A cozy, lightly curried mung bean soup — no soaking needed, all from the pantry, pressure-cooked soft with tomato, carrot, and warm spice. Vegan, gluten-free, and easy on a low-spoons day.

~35 min total 15 min pressure Instant Pot method

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Instant PotVeganGluten-Free

Servingsamounts scale to match

Units

Ingredients

Bloom the spices, then no-soak pressure cook. Toasting the curry powder and turmeric in oil for a minute wakes them up; mung beans cook through from dry in about 15 minutes under pressure, so there's no planning-ahead soak. Stir in lemon at the end to lift it.

Easier, if you like

Stovetop: simmer everything 35–45 minutes until the beans are soft, adding water as needed.
Make it heartier with a handful of spinach or a cup of cooked rice stirred in at the end.

Method

Cook's notes

No soaking — mung beans are small and cook from dry in one short pressure cycle plus the natural release.

It thickens as it sits; loosen leftovers with a little broth or water.

A splash of coconut milk at the end makes it creamy and a touch richer.

Provenance: adapted from a mung bean soup on Archana's Kitchen, tuned for the Instant Pot and the pantry.

Vegan and gluten-free as written

Vegan / gluten-free: it already is — use a GF bouillon if you cook in water.

Milder: drop the red pepper flakes and use a mild curry powder.