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

Directions

1. 1

   Method

2. 2

   Rinse the mung beans thoroughly and drain.

3. 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. 4

   Add the carrot, celery, squash and tamari and simmer for 10 minutes.

5. 5

   Serve with brown rice and sprinkled with coriander leaves.

6. 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.