Ginisang Munggo (Mung Bean Soup with Spinach)
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Ingredients
- 250 g split green moong dal
- 150 g spinach
- 2 tomatoes, roughly chopped
- 1 onion, diced
- 3 garlic cloves
- 900 ml vegetable stock
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 323 kcal
- Protein
- 17.8 g
- Carbohydrate
- 41.9 g
- of which sugars
- 6.5 g
- Fat
- 8.2 g
- of which saturates
- 0.8 g
- Fibre
- 7 g
- Salt
- 1.79 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the moong dal well.
- 2
Heat the vegetable oil in a large pot and fry the onion and garlic for 4 minutes until soft.
- 3
Stir in the tomatoes and cook for 3 minutes until softened.
- 4
Add the moong dal and vegetable stock, bring to a simmer and cook for 20-25 minutes, stirring occasionally, until the dal has broken down.
- 5
Stir in the spinach for the final minute so it just wilts, then season with a little salt.
- 6
Ladle into bowls to serve.
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