Mung beans with baked carrots and feta cheese

4 servings

50 minutes

The mung beans are first boiled and then immersed in a fragrant mixture of sautéed onions, garlic and cilantro, wine vinegar and lemon juice. The carrots are cooked separately and then meet the mung beans on the plate.

Energy value per serving

• Calories: 598.1
• Proteins: 25.6g
• Fats: 35.6g
• Carbohydrates: 43.6g

Ingredients

• Mung peas: 1.5 glass
• Carrot: 2 pc
• Onion: 1 pc
• Feta cheese: 150 g
• Garlic: 2 clove
• Coriander: 1 bunch
• Rosemary: pinch
• Wine vinegar: 50 ml
• Lemon: 0.5 pc
• Olive oil: 5 tbsp

Cooking steps

1. Add to boiling water, cook on low heat for 35 minutes, add salt at the end of cooking.

   Required ingredients:

   • Mung peas: 1.5 glass
   • Rosemary:  pinch

2. Cut the carrot into strips, season with salt and pepper, sprinkle with rosemary, grease with oil and send to a preheated oven at 180°C for 20 minutes.

   Required ingredients:

   • Carrot: 2 pieces
   • Rosemary:  pinch
   • Olive oil: 5 tablespoon

3. Heat oil in a pan, sauté finely chopped onion and garlic until soft, add mung beans, chopped cilantro, mix, pour in wine vinegar, lemon juice, and evaporate.

   Required ingredients:

   • Onion: 1 piece
   • Garlic: 2 cloves
   • Mung peas: 1.5 glass
   • Coriander: 1 bunch
   • Wine vinegar: 50 ml
   • Lemon: 0.5 piece

4. Serve by placing baked carrots and feta cheese on the machine.

   Required ingredients:

   • Carrot: 2 pieces
   • Feta cheese: 150 g