I’ve been cooking a lot with legumes lately and made my first recipe with mung beans last week. Mung beans contain iron, magnesium, folate, phenol and other compounds that may prevent chronic disease and obesity. I whipped up a mung bean spinach soup to help reset my gut after the holidays, and now I can’t get enough!

It also tastes pretty delicious when used in stews and soups, so naturally I made a batch big enough to feed myself and my beau for a week.

Mung bean soup is also an Ayurvedic recipe that is said to help balance all three of your doshas, and will help you cleanse. A lot of folks actually go on a mung bean soup cleanse for a week straight and have reported that it helped them lose weight, clear up toxins, and feel lighter. I made my own version of mung bean soup and added onions, spinach, and coconut oil instead of ghee butter. It turned out to be scrumptious: