1 large onion
1 large tomato
2 garlic cloves
1 teaspoon ground ginger
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 teaspoon ground turmeric
1/8 teaspoon ground cayenne pepper
Sea salt and ground black pepper, to taste
6.5 cups vegetable broth (or a mix of broth and water)
1 cup green mung beans, preferably pre-soaked
2 cups chopped spinach or other edible green
3 tablespoons olive oil
Juice of 1 lemon
Process the onion, tomato and garlic in a food processor until minced. Transfer to a soup pot.
Stir in the ginger, coriander, cumin, turmeric, cayenne, salt, pepper. Cook for 2 to 4 minutes until fragrant. Add the vegetable broth/water. Bring to a boil.
Lower the heat to medium-low. Add the mung beans, cover and simmer for 45 to 50 minutes, or until the beans are open and soft, and the soup is thicker.
Remove from the heat. Incorporate the spinach, olive oil and lemon juice. Stir and let sit 10 minutes to allow the spinach to wilt and the soup to cool down a bit. Serve the soup by itself or with warm cooked rice or flatbread.