So the other day I came across with those beans (not for the first time) and I decided to try them. First thing that came to my mind was to make a soup, I know its crazy since its summertime however, for me this was the “safest” way to try them! Delicious ingredient and for sure I will make more dishes with those tasty mung beans.
250 grams mung beans soaked for 8-10 hours
1 big dry onion, finely chopped
4 garlic cloves
60ml olive oil
2 carrots, sliced
1 leek finely sliced
2 strings fresh celery
1/2 tsp turmeric
About 750ml vegetable stock
Salt, pepper
Juice from 1 lemon
– Wash and drain mung beans well after you soak them
– Heat olive oil in a cooking pot and brown onion, leek and garlic until soften
– Add carrots and celery
– Add mung bean and after 2 minutes the vegetable stock
– Bring to a boil, add turmeric, salt pepper and cook in low fire until they are cooked and yoiu get a thick soup