Mung Bean Stew

Total Time: 45 mins Preparation Time: 5 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 250 g mung beans, soaked for at least 6 hours
• 1 onion, peeled and finely chopped
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin
• 1 gluten-free vegetable bouillon cubes
• 2 carrots, trimmed, peeled and chopped
• 1/2 butternut squash, peeled, deseeded and chopped
• 1 celery, trimmed and chopped
• 1 teaspoon tamari soy sauce
• 2 tablespoons chopped coriander leaves

Recipe

• 1 method
• 2 rinse the mung beans thoroughly and drain.
• 3 place the onion, mung beans, turmeric, cumin and vegetable stock cube in a saucepan with 750ml water and bring to the boil. simmer for 30 minutes.
• 4 add the carrot, celery, squash and tamari and simmer for 10 minutes.
• 5 serve with brown rice and sprinkled with coriander leaves.
• 6 to turn this into a soup for the next day, add more water, extra fresh herbs of your choice, some more stock and blend until smooth. fabulous.