ndengu

Ndengu (Mung Bean Curry)

Total time: 1 hr 10mins

Serves 7

15.0 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

2½ cups - Ndengu (mung beans or green grams)

7½ cups - Water (to boil the ndengu)

1 - Stock cube

4 tb - Cooking oil

1 - Medium-sized onion

1 tb - Minced garlic

1 tb - Minced ginger

4 - Large tomatoes, pureed or finely sliced

1 tb - Tomato paste

1 - Bell pepper, diced

½ tsp - Turmeric

¾ tsp - Salt

1 tsp - Curry powder

1 tsp - Garam masala

1 can - Coconut milk

UTENSILS

INSTRUCTIONS

1. In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.

2. Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

NUTRITION INFORMATION

(PER SERVING)

Energy (kcal)

491.0

Carbs (g)

56.0

Proteins (g)

20.0

Fats (g)

23.0

Fibre (g)

15.0

Recipe by:

We Eat At Last

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