If you’ve never had mung beans before, I suggest you try them. They have a wonderful earthy flavor and when paired with lentils in this recipe you’ll keep coming back for more. I use this recipe with raw vegetables, roasted vegetables, sandwiches and wraps. For this recipe, I suggest you to soak the lentils and mung beans overnight.  However, if you are short on time, soak for an hour, rinse well and proceed to the preparation of this recipe.


Yield: 6 servings


½ cup mung beans

½ cup lentils

2/3 cup olive oil

2/3 cup water

1 tbsp. flax-seed

1 tsp. madras curry powder

1 tsp. turmeric


Rinse the mung beans and lentils well.

In a small pot fill with water, add the lentils, and mung beans and heat on high until boiling. Once boiling, turn down the heat to medium and cook for 20-30 minutes, until they are soft all the way through. Drain the water.

Add in the olive oil, water, flax-seed, madras curry powder, and turmeric.  Using an immersion blender or food processor and blend until well pureed and serve.

Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!

mung bean hummus