If you like lentil soup, you will love this mung bean stew. The lime, ginger and coconut milk in it elevates this stew with Thai flavors and delicious aromas.
Just like lentils, mung beans are nutritionally dense and bursting with plant-protein. Though they aren’t among the most popular beans in the U.S., you can still find them dried and sprouted at major grocery stores and health food markets. Since they are tiny, they cook pretty fast so that’s a plus. Enjoy this Coconut Lime Mung Bean Stew with crackers or pita for a homemade vegan lunch or with brown rice and salad for dinner.
Coconut Lime Mung Bean Stew
Print recipe- 4 Servings
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Calories: 303
Nutrition
Serving Size
354
Servings
4
Calories
303
Carbohydrates
36g
Total Fat
8g
Protein
14g
Sodium
403mg
Fiber
11g
Ingredients
- 1 tbsp extra virgin olive oil
- 1 medium onion, finely chopped
- 3 carrots, peeled and finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 1 jalapeno pepper, seeds removed, minced
- 1 tsp ground cumin
- 1/2 tsp salt
- 1 cup dry mung beans (soaked in water overnight)
- 1 can low-sodium vegetable broth
- 1 lime, juice of
- 1 can light coconut milk
- 1/4 cup cilantro, chopped
Directions
-
Step 1
Place large soup pot over medium heat and add olive oil. Once pot is hot, add onion, garlic, carrot, ginger, jalapeno, salt and cumin to the pot. Stir to combine and cook until softened, about 5 minutes.
-
Step 2
Strain the soaked mung beans and add them to the pot. Then, add coconut milk and vegetable broth. Bring pot to a boil. Once boiling, reduce heat to medium and cook for about 20-25 minutes. Carrots and beans should be soft.
-
Step 3
Finally, squeeze fresh lime and stir in fresh cilantro before serving. Serve with warm pita or brown rice.
Make Ahead Tips
Mung beans should be soaked in water overnight. Discard soaking water before adding mung beans to the stew.