This aromatic and tasty Moong, Lentil and Bean curry is sure to be a palate pleaser for all ages!
Ingredients
- 1/2 cup dry green lentils
- 1/2 cup orange lentils
- 1/2 cup moong beans
- 1 cup vegetable stock
- 1 .5 cups water
- 1 onion
- knob of ginger
- 2 cloves of garlic
- 1 can pinto beans
- handful of parsley
- 1 tsp basil
- 1 tsp cumin
- 2 teaspoons of organic canned pumpkin
- 2 tsp chilli flakes
Instructions
- I started off by boiling a half cup each of green lentils, orange lentils and moong beans in a cup of vegetable stock and a cup and a half of water for about 15 – 20 minutes or till they are tender.
- I then sauteed an onion, a wedge of ginger and a couple of cloves of garlic till the onions caramelized - about 15 minutes.
- I then added that along with pinto beans, parsley, iodized sea salt, pepper, basil, cumin, a couple of teaspoons of organic canned pumpkin and chilli flakes (the Sri Lankan in me needs a lil heat-in the form of these chili flakes in my food that is!)
- And Voila – this!
Nutrition
Serving: 1g | Calories: 139kcal | Carbohydrates: 25g | Protein: 9g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 281mg | Fiber: 8g | Sugar: 4g
DID YOU MAKE THIS RECIPE?Tag @SavorySpin or tag #savoryspin so we can share your ceation.