Mung bean stew

Mung bean stew

Core recipe 

Serves 4

250g mung beans soaked for at least 6 hours

1 onion, peeled and finely chopped

½ tsp turmeric powder

½ tsp cumin

1 wheat-free vegetable stock cube

2 carrots, trimmed, peeled and chopped

half a butternut squash, peeled, deseeded and chopped

1 celery stalk, trimmed and chopped

1 tsp tamari sauce

2 tbsp chopped coriander leaves

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.