Mung Bean Stew

Name: Mung Bean Stew
Ingredients: 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

10 ingredients

6 steps

Ingredients

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

Directions

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.