Inspired by: http://www.rachaelray.com/recipe.php?recipe_id=5474
1/2 cup whole green mung beans
1/2 cup quinoa
2 tablespoons coconut oil
1 shallot, minced
1/4 teaspoon asafetida
2 teaspoons ground turmeric
2 teaspoons dried dill weed
5 cups vegetable broth
2 large handfuls chopped kale and spinach (1 handful kale, 1 handful spinach)
1/2 of a juicy lime or lemon
Salt and pepper to taste
Soak mung beans in water at least 1 hour before cooking. Rinse the mung beans and quinoa under cold water.
Heat the coconut oil in a pot over medium heat and add the shallot. Cook until translucent, about 5 minutes. Stir in the asafetida, mung beans, quinoa, turmeric, and dill, and cook for a few minutes until heated through. Add the vegetable stock and bring to a boil, cover and cook at a very gentle boil, stirring occasionally, for 40 minutes. The beans should be starting to split open.
Add the kale and spinach to the pot and return to a boil, reduce the heat and simmer, covered, for about 10 minutes. Add salt and pepper to taste. Ladle the soup into bowls and squeeze in equal amounts of lemon or lime juice and serve.