MUNG BEAN STEW

Mung Bean Stew image

Make and share this Mung Bean Stew recipe from Food.com.

Provided by carolgreen

Categories Stocks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

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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

Steps:

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.

Nutrition Facts : Calories 305.3, Fat 1.4, SaturatedFat 0.1, Sodium 144.1, Carbohydrate 59.8, Fiber 15.8, Sugar 5.9, Protein 18

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