Mung beans (green lentil) are one of my favourites and I love their earthy taste so I’m always looking for different ways to cook them. In this recipe, I added the vegetables I had available in my fridge but you can add any vegetables and this stew and it will certainly satisfy.

We consume a lot of beans and lentils – they are a staple in our home. They’re nutritious, heart and earth friendly and always delicious. I typically buy my lentils and beans dry but also use the canned ones. In this recipe, I’ve used the dry beans but you can use the canned ones – just lessen the cooking time.

This lentil stew can eaten with crusty bread or on top of quinoa or rice. I devoured it on it’s own.

Healthy and Hearty Mung Bean Stew

Servings

Ingredients

• 2 Cups Mung Beans (Moong Dal), Dry Green lentils
• 4 Cups Vegetable Broth or Water
• 2 Carrots chopped
• 2 Cups Mushrooms sliced
• 1 Cup Green Bean
• 1 Tablespoon olive oil
• 1 onion chopped
• 2 Cloves Garlic chopped
• 2 Tablespoon Ginger chopped or grated
• 1/2 Teaspoon Himalayan salt (or pink salt) Adjust to taste
• 1/2 Teaspoon Chilli Flakes Adjust to taste
• 1 Teaspoon Cumin powder or Garam Masala
• 1 Teaspoon Smoked Paprika

Servings Ingredients 2 Cups Mung Beans (Moong Dal), Dry Green lentils 4 Cups Vegetable Broth or Water 2 Carrots chopped 2 Cups Mushrooms sliced 1 Cup Green Bean 1 Tablespoon olive oil 1 onion chopped 2 Cloves Garlic chopped 2 Tablespoon Ginger chopped or grated 1/2 Teaspoon Himalayan salt (or pink salt) Adjust to taste 1/2 Teaspoon Chilli Flakes Adjust to taste 1 Teaspoon Cumin powder or Garam Masala 1 Teaspoon Smoked Paprika

Instructions

1. Place a large pot on medium heat and add the beans and broth or water and bring to a boil. Some white foam may form on the top, just scoop it off with a large spoon.
2. Once boiling, add the carrots, mushrooms, green beans - cover and let it simmer on low-medium heat for around 10-15 minutes until the beans and vegetables become soft.
3. Add more liquid as needed and desired. I like a thicker stew, so I only added enough liquid for it to reach my desired consistency.
4. While the beans are cooking, in a large saucepan on medium-low heat, add the oil, onion, garlic and ginger and cook until the onion is translucent.
5. Add the spices except for the smoked paprika and cook for 1 minute more until the spices are fragrant, stirring constantly.
6. Pour the onion mixture into the beans and vegetables, add the smoked paprika and heat until it simmers.
7. Remove from heat and serve.