How to Make How To Cook Mung Beans Soup

Mung Bean Stew

Wash moong dal (split mung beans).

Recipe Summary Mung Bean Stew

This a delicious and nutritious vegan recipe. It's also great for anyone with a wheat or dairy allergy.

Ingredients | How To Cook Mung Beans Soup

½ cup raw mung beans

5 potatoes, peeled and quartered

¼ teaspoon salt

1 tablespoon canola oil

1 onion, peeled and chopped

2 carrots, sliced

2 stalks celery, sliced

5 button mushrooms, sliced

2 cups vegetable stock

salt and pepper to taste

Directions

Preheat oven to 400 degrees F (200 degrees C).

Place the mung beans in a saucepan and cover with water. Bring to a boil over medium-high heat, and cook for 10 minutes. Lower heat to medium, and simmer until soft, about 10 minutes. Drain beans into a strainer and rinse under cold water. Set aside.

Meanwhile, place the potatoes in saucepan, cover with water, and stir in 1/4 teaspoon salt. Bring to a boil over medium-high heat, and cook just until potatoes begin to soften when pierced with a fork, about 10 minutes. Drain, and set aside.

Heat the oil in a skillet over medium heat. Add the onion; cook and stir until transparent, about 5 minutes. Add the carrots, celery, and mushrooms. Cook and stir until the vegetables are tender, about 5 minutes. Pour in the stock, and add salt and pepper to taste. Cook vegetable mixture 5 minutes more. Combine with the mung beans and potatoes in an oven-proof casserole. Cover with a lid.

Bake in preheated oven until mixture bubbles, about 30 minutes.

Info | How To Cook Mung Beans Soup

prep: 30 mins cook: 55 mins total: 1 hr 25 mins Servings: 8 Yield: 8 servings

TAG : Mung Bean Stew

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