Mung Bean Soup

Ingredients:

200g mung beans, sorted and rinsed
3 tbsp extra virgin olive oil
1 large leek, thinly sliced
3 cloves garlic, minced
3 large carrots, minced
1 large potato, diced
2-3 celery stalks, minced
2 bay leaves
5 cups vegetable stock
1 large lemon (juiced)
2 tbsp chopped fresh dill
200g frozen spinach

Directions:

1. Place mung beans in a pot and cover with water. Bring to a boil, then turn off the heat and cover the pot. Set aside to soak while you prepare the other ingredients for the soup.
2. Chop the vegetables.
3. Heat 3 tbsp olive oil in a large, heavy-bottomed pot (over medium-high heat).
4. Add the chopped leek and sauté until soft and slightly translucent.
5. Add the chopped vegetables: potato, celery, carrot, garlic and bay leaves to the pot. Stir.
6. Fry the vegetables, stirring frequently (about 5 minutes).
7. Drain the mung beans and give them a quick rinse again.
8. Add the mung beans and 5 cups of vegetable stock to the pot with the vegetables.
9. Bring to a boil, then reduce the heat and cover with a lid.
10. Cook until the beans are tender: about 15-20 minutes (if you soaked the beans).
11. When the beans are tender, add the lemon juice, dill and frozen spinach. Stir, taste and season with salt and pepper.
12. Serve the soup hot; garnish with dill.

Yield: 6 servings
Recipe: heynutritionlady.com