Posted at 13:50h
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
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.