Scrumptious Mung & Spinach Stew with Avocado

Yield:  3 Servings

Total Time: 20 Minutes

Prep Time: 5 Minutes

Cook Time: 15 Minutes

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 cup chopped red onion
• 6 cloves garlic, minced
• 2 tablespoons minced ginger
• 2 cup diced potatoes
• 1/2 cup diced carrots
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon allspice
• 1 teaspoon cardamom powder
• 2 teaspoons cumin powder
• A pinch of red chili flakes
• 1/2 teaspoon crushed black pepper
• ½ teaspoon sea salt
• 1 cup water
• 1 cup chopped spinach
• 2 cups boiled yellow mung beans
• Spring onions and parsley to serve
• 1 avocado, sliced

Directions

Heat oil in a stockpot over medium-high heat.

Sauté chopped red onions, garlic, and ginger until fragrant; stir in potatoes and carrots and fry for about 10 minutes or until almost tender.

Stir in spices, mung beans, and a cup of water. Cover and simmer for about 15 minutes or until potatoes are tender.

Add in spinach and let cook for about 2 minutes and then remove from heat. Stir in fresh lemon juice and serve topped with avocado slices, garnished with chopped spring onions and parsley.

Nutritional Information per Serving:

Calories: 366; Total Fat: 17.9 g; Carbs: 44.9 g; Dietary Fiber: 15 g; Sugars: 5.5 g; Protein: 10.9 g; Cholesterol: 0 mg; Sodium: 506 mg