After 12 years as a vegetarian, I have finally caved in and bought a packet of mung beans.
I mean, what’s the worst that could happen?
Whilst they soaked away in a tin bowl, I had a go at this store-cupboard friendly recipe, “East African Lentils”, served with a dollop of greek yogurt last night, and then re-heated and topped with chunks of cheddar cheese for lunch today. I also think it would go well with a scrambled or fried egg on top.
4 shallots, chopped finely
2 cloves garlic, likewise
150g red lentils (approx.)
Tin chopped tomatoes
Berbere spice mix (cumin, coriander, cayenne, paprika, turmeric, black pepper plus a small amount of fenugreek, nutmeg, and allspice)
Heat a wok, and sprinkle in spices. Heat until fragrant.
Add the sesame oil to the wok, and fry the shallots. When soft, add the garlic and lentils.
Mix well, then add the tomatoes and some water (enough liquid to cook the lentils to a soft consistency).
Bring to the boil, then simmer for 30 minutes.