Low Sodium Monggo (Filipino Mung Bean Stew)

Savor the comforting flavors of Low Sodium Monggo, a healthy twist on the beloved Filipino mung bean stew that’s perfect for any occasion. Packed with wholesome ingredients like protein-rich mung beans, creamy coconut milk, tender spinach, and earthy eggplant, this dish offers a satisfying yet nutrient-dense experience without the need for added salt. Lightly seasoned with ground black pepper, aromatic bay leaves, and a splash of zesty lemon juice, it strikes the perfect balance of hearty and refreshing. The recipe is naturally dairy-free and vegan-friendly, making it an inclusive meal option that pairs beautifully with steamed rice or crusty bread. Ready in just an hour, this low-sodium Filipino mung bean stew is a deliciously guilt-free way to explore traditional Southeast Asian flavors in a nourishing, heart-conscious way.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup mung beans
• 2 tablespoons coconut oil
• 1 large onion
• 4 garlic cloves
• 2 medium tomato
• 1 cup coconut milk
• 4 cups water
• 2 cups spinach leaves
• 1 large carrot
• 1 small eggplant
• 0.5 teaspoon ground black pepper
• 1 bay leaf
• 2 tablespoons sliced green onions
• 1 tablespoon lemon juice

Directions

Step 1

Rinse and sort 1 cup of mung beans to remove any debris or stones. Set aside.

Step 2

In a large pot over medium heat, add 2 tablespoons of coconut oil.

Step 3

Chop 1 large onion and mince 4 garlic cloves, then add them to the pot. Sauté until the onion is translucent and the garlic is fragrant, about 3-4 minutes.

Step 4

Dice 2 medium tomatoes and add them to the pot. Cook for an additional 2 minutes, until the tomatoes soften.

Step 5

Pour in 4 cups of water and add the rinsed mung beans. Bring to a boil, then reduce to a simmer and cover the pot. Allow to cook for 25-30 minutes, or until the beans are tender.

Step 6

While the beans are cooking, peel and chop 1 large carrot and dice 1 small eggplant. Set aside.

Step 7

Once the mung beans are tender, add 1 cup of coconut milk, the chopped carrot, diced eggplant, 1 bay leaf, and 0.5 teaspoon of ground black pepper to the pot. Stir well.

Step 8

Continue to simmer for another 10-12 minutes, or until the carrot and eggplant are tender.

Step 9

Add 2 cups of spinach leaves and stir until wilted, about 1-2 minutes.

Step 10

Remove the bay leaf and stir in 1 tablespoon of lemon juice for a hint of tanginess.

Step 11

Garnish with 2 tablespoons of sliced green onions before serving.

Step 12

Serve hot with rice or crusty bread.

Nutrition Facts

Serving size	(2349.8g)

Amount per serving	% Daily Value*
Calories	968.0

Total Fat 42.9g	0%
Saturated Fat 25.5g	0%
Polyunsaturated Fat 6.0g
Cholesterol 0mg	0%
Sodium 3304.1mg	0%
Total Carbohydrate 132.4g	0%
Dietary Fiber 33.0g	0%
Total Sugars 65.0g
Protein 24.2g	0%

Vitamin D 0IU	0%
Calcium 353.8mg	0%
Iron 7.7mg	0%
Potassium 2828.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.1%

Protein: 9.6%

Carbs: 52.3%