MUNG BEAN STEW

Ingredients

MUNG BEAN STEW - SERVES 4

  • 1 tsp fresh ginger
  • 1 tsp fennel seeds
  • 2 garlic cloves crushed and chopped
  • 1 onion diced
  • 1 cup of mung beans soaked overnight
  • 3 stalks of celery
  • 200g spring greens
  • 1 head of broccoli
  • 1 leek sliced thinly
  • 500ml veg stock

Method

  • Ensure to soak your mung beans overnight to shorten cooking time.
    Rinse off your beans first and drain.  In a deep pan, add olive oil and fry the onion and garlic off for 2-3 minutes. Next add the fennel seeds, ginger, leek and celery - cook for a further 3 minutes Add the mung beans and stock. Cover with a lid on a low-medium heat and cook for 20 minutes until the ming beans become soft. Next add the spring green and broccoli and extra water/stock if needed. Cook for a further 5 minutes. I love it with brown or basmati rice.
    It has LOADS of fibre and has anti-bacterial properties, prebiotic, helps to balance blood sugar levels, rich in potassium, iron and magnesium, full of plant protein, antioxidants, immune support and gut support.