Prep time: 5 minutes
Cooking time: 30 minutes
Yields: 4 servings
Ingredients:
2 teaspoons - coconut oil
1 cup - split mung beans, dried
2 cups - low sodium vegetable or chicken broth
2 cups - coconut milk
1/2 cup - fresh parsley, finely chopped
1/2 cup - fresh cilantro
½ teaspoon - turmeric
½ teaspoon - cumin
½ teaspoon - coriander
½ teaspoon - fennel seeds
salt, to taste
1 - avocado, cubed
Dressing:
1 - shallots, thinly sliced in ½ moons
2 tablespoons - dijon mustard (Organic Ville brand)
1/4 cup - seasoned rice wine vinegar
1 tablespoon - extra virgin olive oil
salt and pepper to taste
Directions:
Heat a pot with coconut oil and add mung beans, spices and hebs. Stir for 1-2 minutes or until fragrant. Add broth and coconut milk.
Chop cilantro and parsley. Add to the pot and stir.
Bring to a boil, then reduce heat to a medium-low flame and simmer for 30-40 minutes.
Place the dressing ingredients in a jar, with a tight fitting lid, and shake vigorously.
Once the mung beans are soft, add them to a large bowl. Toss the mung beans with the dressing, taste for salt and serve warm with avocado on top.
Download the recipe PDF here.
