Mung Bean Stew

• 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

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.

mung beans, onion, turmeric powder, cumin, vegetable bouillon cubes, carrots, butternut squash, celery, soy sauce, coriander leaves

Taken from www.food.com/recipe/mung-bean-stew-297618 (may not work)