Lemon Mint Mung Beans

Ingredients

• 11 cups filtered water
• 1 ½ cups whole green mung beans
• 2 teaspoons + ¼ teaspoon sea salt
• 1 teaspoon turmeric
• 1 tablespoon coconut oil
• 1 ½ tablespoons curry powder
• 1 cup chopped sweet onion
• 1 tablespoon pressed garlic
• 2 cups chopped fresh spinach (approx. 4 handfuls or 1 – 5oz container)
• 1 tablespoon lemon juice + more to serve
• ⅓ cup coconut milk
• 1 tablespoon finely chopped mint (start with 1 teaspoon if you prefer a milder mint flavor)

Directions

1. Soak the Beans: Place mung beans in 3 cups of filtered water and soak overnight. Rinse twice before cooking.
2. Cook the Beans: Add soaked mung beans to a medium pot with 6 cups of filtered water, 1 teaspoon sea salt, and turmeric. Bring to a boil, then reduce to a simmer, stirring occasionally to prevent sticking. Cook for about 45 minutes, or until tender.
3. Sauté the Aromatics: In a separate sauté pan, heat coconut oil over medium heat. Add curry powder and onions, cooking for 6 minutes until softened.
4. Build the Flavor: Stir in garlic and ¼ teaspoon sea salt, cooking for 2 more minutes. Add spinach and cook until wilted.
5. Blend & Combine: Add 2 cups of filtered water to the sauté pan and cook for another 2 minutes. Let cool slightly, then blend the mixture until smooth.
6. Finish the Dish: Stir the blended spinach mixture into the cooked mung beans, followed by lemon juice, coconut milk, and chopped mint. Mix well.
7. Serve & Enjoy: Garnish with extra lemon juice, a sprinkle of sea salt, and a drizzle of cold-pressed olive oil. Enjoy as a light meal or as a side dish.