Mung Bean Stew

Recipe by Chef #214039
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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 250
    g mung beans, soaked for at least 6 hours
  • 1
    onion, peeled and finely chopped
  • 12
    teaspoon turmeric powder
  • 12
    teaspoon cumin
  • 1
    gluten-free vegetable bouillon cubes
  • 2
    carrots, trimmed, peeled and chopped
  • 12
    butternut squash, peeled, deseeded and chopped
  • 1
    celery, trimmed and chopped
  • 1
  • 2
    tablespoons chopped coriander leaves
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DIRECTIONS

  • Method
  • Rinse the mung beans thoroughly and drain.
  • 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.
  • Add the carrot, celery, squash and tamari and simmer for 10 minutes.
  • Serve with brown rice and sprinkled with coriander leaves.
  • 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.
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