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.
Calories598.1kcal
Proteins25.6grams
Fats35.6grams
Carbohydrates43.6grams
Mung beans
1.5
glass
Carrot
2
pc
Onion
1
pc
Feta cheese
150
g
Garlic
2
clove
Cilantro
1
bunch
Rosemary
pinch
Wine vinegar
50
ml
Lemon
0.5
pc
Olive oil
5
tbsp
1
Add to boiling water, cook on low heat for 35 minutes, add salt at the end of cooking.
- Mung beans: 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.
- 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.
- Onion: 1 piece
- Garlic: 2 cloves
- Mung beans: 1.5 glass
- Cilantro: 1 bunch
- Wine vinegar: 50 ml
- Lemon: 0.5 piece
4
Serve by placing baked carrots and feta cheese on the machine.
- Carrot: 2 pieces
- Feta cheese: 150 g
