- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 324.8
- Total Fat: 7.9 g
- Cholesterol: 18.3 mg
- Sodium: 375.4 mg
- Total Carbs: 59.0 g
- Dietary Fiber: 10.7 g
- Protein: 8.9 g
Vegetarian Uzbek Mung Bean Soup (Mashkitchiri)Submitted by: MICHELLE_391
IntroductionYUM! This is slightly spicy, and very nutritious. Warning though - it only has about 8 g protein, but check out all the vitamins! YUM! This is slightly spicy, and very nutritious. Warning though - it only has about 8 g protein, but check out all the vitamins!
1/2 cup mung beans
1 big onion, chopped
3 cloves of garlic
4 medium size carrots, cut in rounds
6 red potatoes, coarsely diced
1/2 tbsp tomato paste
1 can of diced tomato or 2-3 diced fresh tomatoes
3 tbsp butter
1 tsp paprika
1/2 tbsp cilantro
1 tsp pepper flakes
1/2 tsp cumin
1/2 tsp black pepper
salt (to taste)
2-3 cups of water (if you want the stew to be very thick, use two.)
This is traditionally served with sour cream. I did not add this in the recipe, and as I've never tried it this way, I can't tell you what kind of difference it makes.
This is really great with dark, heavy rye bread
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-Add carrots + potatoes and stir for 5 minutes. Add the tomato paste and stir for another 5 minutes
-Add paprika, cumin, pepper flakes, cilantro, black pepper, salt, and diced tomatoes. Stir for a minute or two.
-Stir in mung beans and water. First bring to a boil, then cover and simmer on low heat for 40 minutes to an hour, until the beans are soft and cooked.
Serving Size: Makes about 5 9-oz servings
Number of Servings: 5
Recipe submitted by SparkPeople user MICHELLE_391.