Mung Beans, Spinach & Kefir

Let me guess, summer is nearly here so you started craving refreshing meals? Well, I got your back on this one.Mung beans is one of my newest discoveries. Try them in soups, salads, stews and etc. Oh, and don’t forget to soak them overnight, if you want to get all of the good stuff right into your body.

Serves 2   |  overnight soak |   10 mins cooking


  • 90 g of dry mung beans, soaked overnight
  • 100 g of fresh spinach, chopped
  • 2 shallots
  • 1 tbsp of coconut oil
  • kefir or thin plain yoghurt (greek yoghurt is too thick for this dish)
  • salt+paprika

Soak mung beans overnight. Drain.

Heat coconut oil in a pan. Add chopped shallots and fry until transparent. Add mung beans and fry for a couple of minutes, then add chopped spinach and sauté until it wilts. Season with salt. Serve warm in shallow bowls, pour some kefir on top and sprinkle a generous pinch of paprika.

It’s wonderful, how easily some delicious and nutritious meals can be made, isn’t it?