Curried Moong Bean and Swiss Chard soup

A  complete and filling meal.

Ingredients

1 tablespoon olive oil (or coconut oil) 
1 large onion chopped
1 inch piece of ginger, minced
4 garlic cloves minced
1 cup mung beans rinsed, and soaked overnight in water
1 bunch Swiss Chard chopped, approx 2 cups (any other leafy vegetable can be used like spinach)
3-4 heaped teaspoons salt (or to taste)
1/4 teaspoon black pepper ground
1 level teaspoon ground turmeric
1 heaped teaspoon ground cumin
1 heaped teaspoon ground coriander
Juice of half a lime

Method

Put the onion, garlic, ginger , 1 teaspoon of salt and the olive oil in a microwave safe container.  Stir well and cook on high for 3-5 minutes until onions are translucent.

 Spray the pot of a slow cooker with cooking oil.  Add the onion mixture, drained beans and the rest of the ingredients except for the Swiss Chard.  Stir well.

Add 8 cups of water and stir again.  Cook on high for 3 hours or until the mung beans are fully cooked.  Check after 2 hours and make sure you have enough water, if not add some more.

Add the Swiss Chard or other greens in the last 20 minutes of cooking.

Add the lime juice at the end and stir.  Add more salt if needed. Serve hot.

Approx nutritional values for 6 servings
calories:  150.4/ Fat: 2.7 g/ Total carbohydrates: 24.6 g (9.4 g fiber)/ protein: 8.6 g