Dina's Yummy Mung Beans
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 Cup Mung Beans1 Large White/Yellow Onion4-8 Cloves of Garlic2 Medium Carrots2 Fresh Organic Tomatoes or 1 cup Organic (preservative & additive free) Canned Crushed tomatoes/Chunky tomato sauce1tbsp powder or 1/2 cube of vegetable bouillon1/2-1 tbsp of each cumin, coriander, paprika4-6 bay leavesSalt, pepper, lime/lemon juice to taste
I use all organic pesticide free and allergen/preservative/ additive/artificial color free foods
* Soak 1 cup of dried mung beans over night or in boiled hot water for 2-4 hours (until they have expanded) then rinse and drain
* Fill half of a medium soup pot with filtered water, add 2 teaspoons or a cube of vegetable bouillon (check ingredients for allergens like wheat, gluten, soy, corn etc…) ½ - 1 tablespoon of ground cumin, ½ - 1 tablespoon of ground coriander, ¼ - ¾ tablespoon ground paprika (despite it’s name this spice is not hot) 4-6 bay leaves & ground black pepper to taste
* Wash two carrots thoroughly, halve and chop. Peel and wing 1 big white or yellow onion. Crush and finely chop 4-8 cloves of garlic (depending on your tolerance of cooked garlic)
* Put all chopped carrots, onion and garlic into pot where your broth is boiling, turn to medium heat and let simmer for 10-15mins before adding the mung beans. Let cook for 20mins
* Stirring occasionally, add 1 cup of the canned chunky tomato sauce, canned crushed tomatoes or fresh chopped tomatoes towards the end when beans are soft, but not mushy (cook tomatoes no longer than 10mins)
* Add salt and lime/lemon after done cooking preferably adding to each individual bowl to taste not the pot.
enjoy!
* You can also add a little cold pressed virgin olive oil to your bowl/plate (Do not cook with or heat the oil and lime/lemon juice)
Number of Servings: 8
Recipe submitted by SparkPeople user DODI2501.
* Soak 1 cup of dried mung beans over night or in boiled hot water for 2-4 hours (until they have expanded) then rinse and drain
* Fill half of a medium soup pot with filtered water, add 2 teaspoons or a cube of vegetable bouillon (check ingredients for allergens like wheat, gluten, soy, corn etc…) ½ - 1 tablespoon of ground cumin, ½ - 1 tablespoon of ground coriander, ¼ - ¾ tablespoon ground paprika (despite it’s name this spice is not hot) 4-6 bay leaves & ground black pepper to taste
* Wash two carrots thoroughly, halve and chop. Peel and wing 1 big white or yellow onion. Crush and finely chop 4-8 cloves of garlic (depending on your tolerance of cooked garlic)
* Put all chopped carrots, onion and garlic into pot where your broth is boiling, turn to medium heat and let simmer for 10-15mins before adding the mung beans. Let cook for 20mins
* Stirring occasionally, add 1 cup of the canned chunky tomato sauce, canned crushed tomatoes or fresh chopped tomatoes towards the end when beans are soft, but not mushy (cook tomatoes no longer than 10mins)
* Add salt and lime/lemon after done cooking preferably adding to each individual bowl to taste not the pot.
enjoy!
* You can also add a little cold pressed virgin olive oil to your bowl/plate (Do not cook with or heat the oil and lime/lemon juice)
Number of Servings: 8
Recipe submitted by SparkPeople user DODI2501.
Nutritional Info Amount Per Serving
- Calories: 237.1
- Total Fat: 4.5 g
- Cholesterol: 0.0 mg
- Sodium: 282.2 mg
- Total Carbs: 37.4 g
- Dietary Fiber: 9.3 g
- Protein: 12.8 g
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